|56 mediums||Shrimp, raw, peeled|
|1½ cup||Mushrooms, sliced, fresh|
|1¼ cup||Onions, green, chopped|
|4 eaches||Garlic, cloves, chopped|
|7 cups||Stock, chicken|
|¼ cup||Parsley, chopped|
Add the parsley and green onions to the chicken stock. Set aside. (This will allow the parsley and green onions to merge with the stock before further use.)
Saute the shrimp, garlic and mushrooms with a ½ cup of butter.
Combine the chicken stock mixture with the shrimp and mushroom mixture and bring to a boil.
Take the pan off of the fire and add the remaining butter, with stirring, a little at a time, until all of it has been added and melted. (The butter will thicken the sauce).
Serve in a soup plate with French bread for dipping.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans
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