Ingredients
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1 lb medium shrimp, shelled and deveined (use the shells to make shrimp stock)
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6 tablespoons shrimp stock (use my recipe for seafood stock or your own)
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3/8 lb unsalted butter
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3/4 teaspoon salt
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1/2 teaspoon minced garlic
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1/4 teaspoon white pepper
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1/4 teaspoon black pepper
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1/4 teaspoon dried thyme leaves
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1/8 teaspoon dried oregano leaves
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3 tablespoons very finely chopped fresh parsley
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French bread, pasta or steamed rice
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1/4 cup very finely chopped green onion
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1/2 lb mushroom, cut into 1/4 inch slices
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1/2 teaspoon ground red pepper (cayenne)
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1/4 teaspoon dried sweet basil leaves
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.