You may also like
Categories:
shrimp shrimp unsalted butter green onions garlic shallot kosher salt cayenne pepper white pepper black pepper dried basil thyme oregano weight Mushrooms fresh parsley
Viewed: 37 - Published at: 5 years agoIngredients
- 1 pound Large Shrimp, Reserve Shells (and Heads If Possible)
- 6 Tablespoons Shrimp Stock, Divided
- 8 Tablespoons Unsalted Butter, Divided
- 1/4 cups Green Onions, Finely Chopped
- 1 clove Fresh Garlic, Minced
- 1 Tablespoon Shallot Finely Minced
- 1/4 teaspoons Kosher Salt
- 1/4 teaspoons Cayenne Pepper
- 1/4 teaspoons White Pepper
- 1/4 teaspoons Black Pepper
- 1/4 teaspoons Dried Basil
- 1/4 teaspoons Dried Thyme
- 18 teaspoons Dried Oregano
- 8 ounces, weight Mushrooms, Thinly Sliced
- 3 Tablespoons Fresh Parsley, Finely Chopped
Method
- To make shrimp stock, place shrimp shells and heads in a small saucepan and cover with water.
- Simmer for at least 2 hours.
- Add water as needed to keep shrimp shells covered.
- Melt 4 tablespoons butter in a large skillet over medium-heat heat.
- When almost melted, add onions, garlic, shallot, salt, all 3 peppers, basil, thyme, and oregano.
- Stir well.
- Add shrimp and saute for about 1 minute.
- Add mushrooms and 4 tablespoons of the stock and shake the pan back and forth to combine.
- Add remaining 4 tablespoons of butter, 1 tablespoon at a time, while continuously shaking the pan back and forth over the heat.
- Dont stir because it will break up the sauce.
- Before the last of the butter melts, add fresh parsley and remaining 2 tablespoons stock, still shaking the pan over the heat, until all ingredients are thoroughly mixed together and sauce is consistency of cream.
