Preparation:
Rinse and peel the shrimp; refrigerate until needed. Use shells and heads to make the shrimp stock. In a large skillet melt 1 stick butter over high heat.
When almost melted, add the green onions, salt, garlic, ground peppers, basil, thyme and oregano; stir well.
Add the shrimp and sauté 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 stock; add the remaining 4 Tbsp 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 Tbsp stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly.
Add butter sauce is the consistency of cream.
Serve immediately in a bowl with lots of French bread on this side, or serve over pasta or rice. |
