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Cajun Velvet Shrimp

3 tbsp unsalted butter
1/2 cup finely chopped green onion tops
1 tbsp + 1 tsp Cajun seasoning
1/2 tsp minced garlic
1 lb 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

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.

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