I LOVE SHRIMP!
Every way you can think of……this takes a bit more prep time, but this dish is well worth it. A great meal for guest too. The herbs are all dried.
1 pound med shrimp/ with shells
*shell shrimp save shells, place in sauce pan, cover with water to make shrimp stock. Boil 20 minutes-1 hour
- 6 tablespoons *shrimp stock
- 1 1/2 sticks butter
- 1/4 cup finely chopped green onions
- 3/4 teaspoon salt
- 1/2 tsp garlic fresh chopped
- 1/2 tsp cayenne pepper
- 1/4 tsp white pepper
- 1/4 tsp black pepper
- 1/4 tsp basil. If fresh finely chopped and 1/2 teaspoon
- 1/4 tsp thyme
- 1/8 tsp oregano
- 1/2 pound mushrooms (sliced)
- 3 tbs chopped parsley
- Cooked rice
Make stock after cleaning shrimp. Prepare onions, garlic. In a bowl add salt and all the dry ingredients. Mix well. Slice mushrooms, have shrimp ready, chop parsley and cook the rice. Cut the butter into chunks. Keep amounts separate.
Melt 1 stick of butter on fairly high heat, add onions and garlic SHAKE pan do not stir. Add all the spices and mushrooms plus 4 tbs stock. Cook and shake, no stirring. Cook awhile, until mushrooms start to get done. Add a few shrimp at a time while shaking pan, add remaining 1/2 stick butter in chunks, shake pan, add 2 tablespoons stock and parsley, shake, shake, shake,….do not stir pan. When shrimp is done serve over rice.
