This is a recipe straight out of Louisiana
given to me from a friend who was born and raised there!
2 LBS SHRIMP – medium, heads and tails on
1 ½ STICKS BUTTER – total
1/3 CUP GREEN ONIONS – finely chopped
PINCH OF SALT – to taste
PINCH OF CAYENNE – to taste
½ TSP GARLIC – minced or more to taste
PINCH OF WHITE PEPPER – to taste
1/3 CUP BASIL LEAVES – torn
PINCH OF THYME
½ LB MUSHROOMS – cut ¼-inch slices
FISH STOCK – homemade or store bought
PINCH DRIED OREGANO
COOKED WHITE RICE
Rinse and peel the shrimp, leaving the heads on and reserving the shells to make stock. Refrigerate shrimp until needed.
In a large heavy-duty skillet melt 1 stick of the butter over high heat and add the green onions, salt, garlic, white pepper, cayenne, basil, thyme and oregano; stir until well blended. Add the shrimp and sauté just until they turn pink – 1-2 minutes, shaking the pan back and forth as they cook (shaking rather than stirring allows the sauce to not separate and get oily. This, I was told, is a Louisianian technique.). Add the mushrooms and ¼ cup of stock as well as the remainder of the butter and let cook for a few minutes continuing to shake the pan back and forth.
Before the butter has completely melted add the parsley and the remaining 2 tablespoons of stock and continue cooking and shaking until all ingredients are completely combined and the sauce in the pan seems like the consistency of cream.
Serve immediately over a bowl of hot cooked white rice with some crusty Italian ready to sop up any extra juices.
NOTE: You can make a quart of stock by combining an onion, quartered, 2 garlic cloves, a celery rib and the shrimp shells in 1 ½ quarts of water, seasoned with salt, pepper and optionally a pinch of All-spice, for a minimum of 3-4 hours and upwards to 7 or 8. First bring to slow boil, then simmer for the remainder of the time, replenishing the liquid as needed to keep a minimum of 1 ¼ quarts of liquid in the pot at all times. When finished, strain, cool and refrigerate and you should have 1 to 1 ¼ quarts of rich broth. I confess that I buy stock because when I decide to make this dish I don’t have a window for 4-8 hours to make a good full-bodied stock. A good store-bought stock works well, too. Also, my family likes a little thicker sauce so I will add 2 teaspoons. of Wondra flour and mix that all in at the end as I do the final shaking.