Posted by: DBR 08-02-99 4:56 PM
Velvet Shrimp
Source: Paul Prudhomme's Louisiana Cajun Magic Cookbook
3 Tbsp unsalted butter
1/2 cup finely chopped green onion tops
4 Tsp Cajun Magic Seafood, divided
1/2 Tsp minced garlic
1 Lb. medium to large shrimp, peeled and deveined
2 cups heavy cream, divided
2 Tbsp seafood stock or water
1 cup Muenster cheese, shredded
Hot cooked pasta or rice.
Heat 10" skillet over high heat for 1 minute.
Add butter.
When butter begins to sizzle, stir in green onions and 1 Tbsp Seafood Magic.
Cook about 1 1/2 minutes and add garlic and shrimp.
Stir to combine.
Cook about 2 minutes, stirring occasionally.
Add 1 cup of cream and remaining Seafood Magic.
Stir and scrape browned bits from sides and bottom of skillet.
Cook about 1 minute and add remaining cream.
Cook 1 minute more, or until shrimp is pink and plump.
Remove shrimp with a slotted spoon and set aside.
Continue cooking cream mixture, whisking until it comes to a boil.
Cook, whisking constantly, for 2 to 3 minutes.
Add stock and cheese.
Cook 1 minute more, or until cheese has melted.
Return shrimp to skillet, stir to coat shrimp with sauce and serve immediately over hot cooked pasta or rice.
Serves 4.