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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: This spice and the seafood stock are
what make this so good.

(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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