Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 3/4         pounds  shrimp -- (medium) w/heads
                        -- and shells
  6        tablespoons  basic shrimp stock
     3/8         pound  unsalted butter
     1/4           cup  very finely chopped green onions
     3/4      teaspoon  salt
     1/2      teaspoon  minced garlic
     1/2      teaspoon  ground red pepper -- (cayenne)
     1/4      teaspoon  white pepper
     1/4      teaspoon  black pepper
     1/4      teaspoon  dried sweet basil leaves
     1/4      teaspoon  dried thyme leaves
     1/8      teaspoon  dried oregano leaves
     1/2         pound  mushrooms -- cut into 1/4- inch
                        -- thick slices
  3        tablespoons  very finely chopped fresh parsley

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 saute 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. Befor 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 abd 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.

Nutritional Information:

1062 Calories (kcal); 76g Total Fat; (64% calories from fat); 83g Protein; 9g Carbohydrate; 790mg Cholesterol; 1401mg Sodium