Shrimp and Wild Mushroom Cobbler

What’s on Your Plate? Blog Challenge

My talented blog friend, Donna of Retirement Reflections, has teamed up with Deb of Widow Badass to invite all of us to a monthly virtual dinner party. The goal is to spread meal inspirations and share dishes that we have recently enjoyed. Breakfast, lunch, appetizers, dinner, dining in, dining out… all ideas are welcome!

While wintering on Hilton Head Island, A Lowcountry Backyard became my husband Matt and my favorite restaurant for true southern comfort food. The Shrimp and Wild Mushroom Cobbler tasted as good as it sounded—earthy, sweet, and the true taste of briny fresh shrimp. Since returning home to New York, I have been keeping an eye out for a bargain on dried mushrooms. Costco came through. 

I could not find a recipe that had the mushrooms, a cobblery topping, and shrimp. Eventually, I “cobbled” two attempts that were close. The dried mushrooms needed to soak in warm water for at least two hours and then coarsely chopped. Heavy cream produced a smoother rue than low fat milk. Cheddar cheese in the biscuit mix was savorier than the parmesan. Since the shrimp did not come out of the sea hours before I brought them home, as the shrimp in A Lowcountry Backyard, I had to dress up my frozen cup and half of crustaceans with salt and chili lime seasoning. They were tossed in the cooked down mushroom mix, gently stirred until they started to turn pink. I dropped the biscuit dough on top of everything and popped the skillet into a 350℉ oven until the top browned.

Both tries were tasty, but not as extraordinary as our memory claimed. I will have to wait to visit my kids and grandkids on Hilton Head Island to enjoy the authentic cobbler and perhaps pry out the recipe.  

Please click over to Deb’s (The Widow Badass) and Donna’s (Retirement Reflections) blogs for their new What’s on Your Plate? monthly dinner (or breakfast, lunch, or midnight snack) party. Check out the various meal inspirations found there and share one of your own.

Enjoy‌ ‌❤️.‌ ‌Like‌ ‌‌👍‌.‌ ‌Share‌ ‌😊.‌ ‌  

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If you had purchased a paperback or ebook Daily Bread and/or Becoming America’s Food StoriesThank you!

Take a picture of you with Daily Bread and/or Becoming America’s Food Stories, and I’ll send you Reader’s Swag and add you to the Becoming America’s Stories Readers slideshow, coming soon! Kid pics are welcomed with parent or guardian permission. Don’t forget to leave a rating and quick comment on Amazon and/or Goodreads.



Daily Bread is set in the Lower East Side of Manhattan, 1911. The story follows nine-year-old Lily, an American-born child of Sicilian immigrants, who wants to prove she is not a little kid. To be a big kid in the crowded tenement neighborhoods, she must tackle bigotry, bullies, disasters, dotty bakers, and learn to cross the street by herself
Hope you are hungry. Becoming America’s Food Stories recalls the tales that have been told around my family’s dinner table. The histories explain the motivations over bowls of macaroni, antics play out while slurping soup, and laughter echoes throughout the dining room. Pull up a seat. There’s always room.

“If you don’t cook with love, you have to get out of the kitchen.” Florence Messina

Antoinette Truglio Martin is the author of Hug Everyone You Know: A Year of Community, Courage, and Cancer. The memoir is a wimpy patient’s journey through her first year of breast cancer treatment.

12 thoughts

  1. Hi, Antoinette – This looks delicious. I swear that I can smell the savoury aroma from here!
    Thank you for the recipe suggestions and tweaks. This recipe is definitely being saved in my “To Make” file.
    Thanks for joining us at What’s On Your Plate. We greatly appreciate it!

    Liked by 1 person

  2. This is a combo I’ve never heard of, but it sounds like what I’d expect a true southern dish to sound like. It also looks delicious. I love trying to recreate dishes at home that I’ve had out and sometimes the missing ingredient really is the experience or the view or the memories. Linking up with #whatsonyourplate

    Liked by 1 person

  3. The words “shrimp” and “mushrooms” make my mouth water, Antoinette. You have inspired me to work with dried mushrooms. On my Costco list. I appreciate your extra tips/suggestions. Thank you for sharing.🙂

    Liked by 1 person

  4. Thanks a bunch, Erica. My mom had the leftovers for lunch today and was in savory heaven.


  5. Antoinette,
    Many thanks for sharing–looks awesome! We visit Hilton Head occasionally and may want to taste before trying to assemble, but this looks to tasty, my patience may not allow a long wait. Again, thanks. Joe

    Liked by 1 person

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