Recipe by Hey Jude
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.
Top Review by Richard in Chicago
I have made this dish using this recipe for New Years dinner for over 20 years. It is truly a winner. One recommendation that I have for those who don't want to make their own stock is to use clam juice, which is available in most any grocery store. It is a much better (seafood-based) substitute instead of using chicken stock.
- 1 lb medium shrimp, shelled and deveined (use the shells to make shrimp stock)
- 6 tablespoons shrimp stock (use my recipe for seafood stock or your own)
- 3⁄8 lb unsalted butter
- 1⁄4 cup very finely chopped green onion
- 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 lb mushroom, cut into 1/4 inch slices
- 3 tablespoons very finely chopped fresh parsley
- French bread, pasta or steamed rice
Directions See How It's Made
- 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.