Shrimp Chippewa
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 56 | medium |
shrimp
raw, peeled |
*
|
| 1 ½ | cups |
mushrooms
fresh, sliced |
|
| 1 ¼ | cups |
scallions, spring or green onions
chopped |
|
| 1 ½ | cups |
butter
|
|
| 4 | cloves |
garlic
chopped |
|
| 7 | cups |
chicken broth
|
|
| ¼ | cup |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 56 | medium |
shrimp
raw, peeled |
*
|
| 355 | ml |
mushrooms
fresh, sliced |
|
| 296 | ml |
scallions, spring or green onions
chopped |
|
| 355 | ml |
butter
|
|
| 4 | cloves |
garlic
chopped |
|
| 1.7 | l |
chicken broth
|
|
| 59 | ml |
parsley leaves
chopped |
|
Directions
Add the parsley and green onions to the chicken stock.
Set aside.
Sauté 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.
