This is indescribably good.....a great recipe for a special occasion for 2 people. If you plan on making this for more than two people, do it in separate batches. I serve this over rice and also have french bread to mop up the delicious sauce. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.
1 lbmedium shrimp, shelled and deveined (use the shells to make shrimp stock)
6 tablespoonsshrimp stock (use my recipe for seafood stock or your own)
3/8lbunsalted butter
1/4cupvery finely chopped green onion
3/4teaspoonsalt
1/2teaspoonminced garlic
1/2teaspoonground red pepper (cayenne)
1/4teaspoonwhite pepper
1/4teaspoonblack pepper
1/4teaspoondried sweet basil leaves
1/4teaspoondried thyme leaves
1/8teaspoondried oregano leaves
1/2lbmushroom, cut into 1/4 inch slices
3 tablespoonsvery finely chopped fresh parsley
French bread, pasta orsteamed rice
Prevent your screen from going dark
Instructions
In a large skillet melt 1 stick of the butter over high heat; when almost melted, add the green onions, salt, garlic, the 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 of the stock; then add the remaining 4 tablespoons butter in chunks and continue cooking, continuing to shake the pan.
Before the butter chunks are completely melted, add the parsley, then the remaining 2 tablespoons stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly and butter sauce is the consistency of cream.
Serve immediately in a bowl with lots of French bread on the side, or serve over pasta or rice.