Prep 30 mins
Cook 12 mins
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.
- 453.59 g medium shrimp, shelled and deveined (use the shells to make shrimp stock)
- 88.74 ml shrimp stock (use my recipe for seafood stock or your own)
- 172.36 g unsalted butter
- 59.14 ml very finely chopped green onion
- 3.69 ml salt
- 2.46 ml minced garlic
- 2.46 ml ground red pepper (cayenne)
- 1.23 ml white pepper
- 1.23 ml black pepper
- 1.23 ml dried sweet basil leaves
- 1.23 ml dried thyme leaves
- 0.59 ml dried oregano leaves
- 226.79 g mushroom, cut into 1/4 inch slices
- 44.37 ml very finely chopped fresh parsley
- French bread, pasta or steamed rice
- 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.
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.
Great and super easy. I used claim juice since I did not have shrimp stock. I also only used half of the cayanne because of my kids. I would have used full amount of cayanne otherwise. We had ours over egg noodles with garlic bread and steamed artichokes. The next day we had left overs. When I reheated I added a dab of olive oil and tablespoon of butter and 2 sprinkles of crushed red peppers.
Absolutely fabulous! I used shrimp 'stock' made from a shrimp bouillon cube I had on hand from an Asian market, and I used my Pampered Chef Egg Slicer to make short work of slicing the mushrooms. We thought the amount of cayenne was perfect! And even though I reduced the butter to 4 tablespoons plus 4 tablespoons of a no-cholesterol butter spread, all the flavors were wonderful and well-balanced. I served this over fettucine noodles. Hey Jude - Thank you for an easy-to-make but outstanding dish!