From: Paul Prudhomme’s Louisiana Kitchen

This is another awesome recipe from Paul Prudhomme. Lots of butter makes it incredibly rich!

Ingredients:

• 1 3/4 lbs. medium shrimp with heads and shells (or 1 lb with shells and no heads)
• 6 Tbsp shrimp stock (see “Seafood Dirty Rice” for recipe)
• 3/8 lb (1 1/2 sticks) unsalted butter, divided
• 1/4 cup very finely chopped green onions
• 3/4 tsp salt
• 1/2 tsp minced garlic
• 1/2 tsp ground red pepper (preferably cayenne)
• 1/4 tsp white pepper
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 1/8 tsp dried oregano
• 1/2 lb. mushrooms, cut into 1/4-inch thick slices
• 3 Tbsp very finely chopped parsley
• Pasta or rice

Rinse and peel the shrimp; refrigerate until needed. Use shells and heads to make the shrimp stock (see “Seafood Dirty Rice” recipe). Make seasoning mix by combining salt, red pepper, white pepper, black pepper, thyme, and oregano. In a large skillet, melt 1 stick of butter over high heat. When almost melted, add the green onions, garlic, and seasoning mix and stir well. Add the shrimp and saute just until they turn pink, about 1 minute, shaking the pan (rather than stirring) in a back and forth motion. Add the mushrooms and 1/4 cup of stock; then add the remaining 4 Tbsp butter in chunks and continue cooking and shaking the pan. Before the butter chunks are completely melted, add the parsley, then the remaining 2 Tbsp 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. We prefer serving it over linguine WITH french or garlic bread! This recipe makes enough for 2 servings. If making for more people, make in batches.