Succulent Zesty Shrimp Sauce for Fish

I was inspired to create this new Asian sauce for fish by another recipe which I posted a long time ago. Some folks will say this is Zany because you are actually pouring shrimp over cooked fish. We ZeeZanyZestyCookz…say that the shrimp elevates a good fish dish to a 'terrific' Asian dish. This recipe is Zesty by the use of the dried red pepper which gives a little ‘kick’ to the sauce. I created this recipe…but other Zestys helped with suggestions. Therefore it truly does reflect our teamwork as well. Posted for the Asian Wild Card challenge in ZWT #6-2010.

• Ready In: 45 mins
• Serves: 4-6
• Yields: 1 quart

Ingredients

• 1⁄2 lb shrimp (cooked and shells removed)
• 1⁄4 cup butter (divided)
• 1  green onion (chopped)
• 1  sprig fresh parsley (chopped)
• 1  green onion (sliced thin diagonally for garnish)
• 1  cup fresh mushrooms (sliced)
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1  asian  dried red pepper (chopped finely)
• 1  quart half-and-half
• 1⁄3 cup flour

Directions

1. Melt half the butter in a medium hot skillet.
2. Saute’ mushrooms until tender.
3. Remove the mushrooms from the skillet into a bowl and set aside.
4. Lightly sauté the chopped green onion just until translucent.
5. Remove sautéed green onion from skillet and add to the mushrooms.
6. Place the other half of the butter in the skillet and melt it.
7. Stir in flour until well mixed and thickened, then gradually add the half and half.
8. Add the salt, pepper, finely chopped red pepper and cook over medium heat until thickened, stirring constantly.
9. Add the sautéed mushrooms, the sautéed green onion, and the ½ pound of shrimp.
10. Stirring very gently simmer only until the sauce is again hot.
11. Pour over your cooked fish.
12. Garnish with the diagonally sliced green onion.