Posted by: DBR 08-02-99 4:56 PM
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.
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