Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Seafood Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 pounds Shrimp (medium) w/heads and -- shells
6 tablespoons Basic shrimp stock
3/8 pound (1-1/2 sticks) unsalted butt -- er
1/4 cup Very finely chopped green on -- ions
3/4 teaspoon Salt
1/2 teaspoon Minced garlic
1/2 teaspoon Ground red pepper (cayenne)
1/4 teaspoon White pepper
1/4 teaspoon Black pepper
1/4 teaspoon Dried sweet basil leaves
1/4 teaspoon Dried thyme leaves
1/8 teaspoon Dried oregano leaves
1/2 pound Mushrooms cut into 1/4 inch -- thick slices
3 tablespoons Very finely chopped fresh pa -- rsley
Rinse and peel the shrimp; refrigerate until needed.
Use shells and heads to make the shrimp stock. In a large skillet melt 1 stick butter over high heat. When almost melted, add the green onions, salt, garlic, ground peppers, basil, thyme and oregano; stir well.
Add the shrimp and saute just until they turn pink, about 1 minute, shaking the pan (versus stirring) in a back and forth motion. Add the mushrooms and 1/4 cup stock; add the remaining 4 Tbsp butter in chunks and continue cooking, continuing to shake the pan. Befor the butter chunks are completely melted, add the parsley then the remaining 2 Tbsp stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly abd butter sauce is the consistency of cream. Serve immediately in a bowl with lots of French bread on this side, or serve over pasta or rice.
