3 tablespoons unsalted butter
½ cup finely chopped green onion tops
1 tablespoon plus 1 teaspoon Chef
Paul Prudhomme's Seafood Magic®
½ teaspoon minced garlic
1 pound peeled, devined fresh shrimp (medium to large size)
2 cups heavy cream
2 tablespoons seafood stock or water, optional
1 cup (4 ounces) shredded Muenster cheese
Hot cooked pasta or rice (preferably converted)
Heat a 10-inch skillet over high heat about 1 minute. Add butter. When butter comes to a hard sizzle,
stir in green onions and 1 tablespoon of the Seafood Magic. Cook about 1½ minutes and add garlic and shrimp.
Stir to combine. Cook about 2 minutes, stirring occasionally, then add 1 cup of the cream and the remaining
Seafood Magic. Stir and scrape any browned bits off sides and bottom of skillet. Cook about 1 minute and
stir in remaining cream. Cook 1 minute, or just until shrimp are plump and pink. Remove shrimp with
slotted spoon. Set shrimp aside.
Still over high heat, whisk cream mixture frequently as it comes to a boil, then whisk constantly. Cook, whisking
2 to 3 minutes, then add stock (if desired) and cheese. Cook 1 more minute or until cheese has melted and is
incorporated. Return shrimp to skillet. Stir to coat shrimp with sauce and remove from heat. Serve immediately
over pasta or rice.
Copyright © 1988 by Paul Prudhomme
