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Print this Recipe    VELVET SHRIMP

3 tbsp unsalted butter
1/2 cup finely chopped green onion tops
1 tbsp + 1 tsp Cajun Magic Seafood Magic, in all*
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 Seafood Magic. 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 Seafood Magic. 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.

* You can usually get Paul Prudhomme's Magic Seasonings at large grocery
stores and specialty stores. Or you can order from his web site:
http://www.chefpaul.com/table.html This spice and the seafood stock are
what make this so good.

**BASIC SEAFOOD STOCK
(This is very important to the flavor of the dish. Freeze the unused
portion and use in other seafood dishes.)

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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