Shrimp Escargot


  • 2lbs. shrimp, peeled and deveined
  • 1lb. fontina cheese, shredded
  • 1lb. sharp white cheddar, shredded
  • 8oz cream cheese
  • 1 baguette loaf

Snail Butter:

  • 1lb. butter, softened
  • 3 tbsp garlic, chopped
  • 2 tbsp shallots, minced
  • 1/4 cup chardonnay wine
  • 1 tbsp Ben's Heffer Dust
  • 3 tbsp fresh parsley, chopped


  • Pre-heat recteq to 400℉.
  • In a medium bowl, combine all ingredients to prepare the snail butter.
  • Using a mini muffin pan, add 1 tsp of the snail butter to each cup.
  • Top the butter with 1 shrimp and a small amount of cream cheese.
  • Top the shrimp with generous amounts of the shredded fontina and cheddar cheeses. 
  • Cook for 8-10 minutes until the cheese melts and the brine has cooked through.
  • Serve on sliced baguette.