Prep time: 10 minutes
Cook time: 12 minutes
Yield: 4 servings
INGREDIENTS:
- ½ cup ghee or unsalted butter (plus an additional ¼ cup melted ghee or unsalted butter added at the end if using pork rinds)
- 2 cups sliced button mushrooms
- ¼ cup diced onions
- 1 pound large shrimp (about 30), peeled and deveined
- 1 cup chicken bone broth, homemade (here) or storebought
- 1 (8-ounce) package cream cheese, softened
- ¾ cup shredded cheddar cheese
- 1½ cups crushed pork rinds, divided (optional)
- ½ cup grated Parmesan cheese
INSTRUCTIONS:
- Preheat the broiler to high.
- Melt ½ cup of ghee in a cast-iron skillet over medium-high heat. Add the mushrooms and onions and sauté, stirring occasionally, until the mushrooms are golden brown, about 5 minutes. Add the shrimp and sauté for 4 minutes, until the shrimp are cooked through and no longer translucent.
- Meanwhile, puree the broth and cream cheese in a blender or food processor until smooth, then add the mixture to the skillet. Add the cheddar cheese and stir in 1 cup of the crushed pork rinds, if using. Pour the mixture into a 9-inch square casserole dish.
- Cover the top of the casserole with the remaining ½ cup of crushed pork rinds, if using, and the Parmesan cheese. If using pork rinds, drizzle ¼ cup of melted ghee over the top. Place under the broiler for 2 to 4 minutes, until the cheese is melted and turning golden brown.
- Store extras in an airtight container in the refrigerator for up to 4 days. Reheat in a baking dish in a preheated 375°F oven for 4 minutes or until warmed through.
