American Masters

Jacques Pépin Makes Shrimp-Stuffed Portobello

Special | 7m 24s | Video has closed captioning.

Pépin came up with his recipe for shrimp-stuffed portobello mushrooms when he was working in Paris in the 1950s. "I remember doing escargot, or the snail in French, and instead of putting them in the shell, we used to put them into individual mushrooms. We also put them in artichoke bottoms, so you could eat the whole thing." His recipe has breadcrumbs, garlic, butter and herbs.

Aired: 11/18/21

Rating: NR

Problems Playing Video? | Closed Captioning

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A front row seat to the creative process

How do today’s masters create their art? Each week an artist reveals how they brought one of their iconic works to life. Hear from artists across disciplines, like filmmakers Errol Morris and M. Night Shyamalan, poet Jericho Brown, musician Kim Gordon, and more on our podcast "American Masters: Creative Spark."