My father made up this recipe about 16 years ago. It is sinful, decadent, and delicious. I haven’t had it in a very long time, but as soon as I find some shrimp worth buying (living in a place with crappy seafood is about to kill me) I’m going to make it. And Courtney can bitch and moan all she wants about the mushrooms and onions. If she doesn’t want to eat it, that means more for me. This is astoundingly easy to make, but looks so impressive. A word to the wise, NEVER overcook your shrimp. They only take a minute or two, just until they turn pink. Yes, this recipe calls for a slight bit of simmering after the shrimp have been cooked, but it’s on LOW heat and very briefly. So if your shrimp turn out all tough, don’t say I didn’t warn you. This is good over baked fish or on noodles. Or just stolen by the spoonful as you pass through the kitchen. There is butter and cream and all kinds of yummy things in this. I can’t wait to make it.
Shrimp Jimbo
Ingredients:
⅔ cup chopped scallions
1 cup fresh mushrooms, sliced
½ stick butter
2 cups coarsely chopped raw shrimp
1 cup half and half
1 teaspoon salt
¼ teaspoon paprika
⅛ teaspoon thyme
dash of Worcestershire sauce
2-3 drops of Tabasco
1-2 tablespoons flour
½ onion, chopped
Method:
Melt butter in a large sauté pan over medium heat. Sauté onion, scallions, and mushrooms until tender. Add shrimp and stir-fry until pink. Add flour and mix well. Add cream and mix well. Add all other spices, reduce heat to low, and simmer until thickened. Serve over baked fish or noodles.
Tags: butter, cooking, cream, mushrooms, sauce, scallions, shrimp
