Cajun Velvet Shrimp
Ingredients
- 3 tbsp unsalted butter
- 1/2 cup finely chopped green onion tops
- 1 tbsp + 1 tsp Cajun seasoning
- 1/2 tsp minced garlic
- 1 pound medium to large shelled, deveined shrimp (save shells for stock!)
- 2 cup heavy cream, in all
- 2 tbsp Basic Seafood Stock
- 1 cup (4 oz) shredded Muenster cheese
Instructions
Hot cooked pasta - linguine or fettuccine works well Melt butter in a 10" skillet over high heat. When it comes to a hard sizzle, stir in green onions and 1 tbsp of the seasoning. Cook about 1 1/2 minutes and add garlic and shrimp. Cook about 2 minutes, stirring, then add 1 cup of the cream and the remaining seasoning. Stir and scrape any browned bits off sides and bottom of skillet. Cook about 1 minutes and stir in remaining cream. Cook 1 minutes, or just until shrimp are plump and pink; remove with slotted spoon. Set aside. Still over high heat, whisk cream mixture often as it comes to a boil, then whisk constantly. Cook whisking 2 or 3 minutes, then add stock and cheese. Cook 1 minutes more or until cheese has melted. Return shrimp to skillet. Stir to coat shrimp with sauce. Serve over pasta. Makes 4 servings. STOCK Shrimp shells 1 celery top, or equivalent chopped celery 1 small onion, coarsely chopped 1 small carrot, coarsely chopped Water to cover ingredients Place all ingredients in a saucepan and cover with cold water. Turn heat to high and bring to a boil. When liquid boils, reduce heat to low and simmer about 30 min. Strain, cool and refrigerate until ready to use.