Shrimp Chippewa
Submitted by SRISK
Shrimp Chippewa: plump shrimp and mushrooms sautéed in garlic butter, then simmered in a rich chicken stock thickened with more butter. Served in a soup plate with crusty French bread.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is not a dish for the faint of heart or the butter-shy. And that’s exactly the point.
Shrimp Chippewa is all about indulgence. Fifty-six shrimp get sautéed with garlic and sliced mushrooms in a generous half cup of butter, then combined with chicken stock loaded with parsley and green onions. The real trick comes at the end: the remaining cup of butter gets stirred in off the heat, a bit at a time, creating a silky, emulsified sauce that clings to every shrimp.
Serve it in shallow soup plates with thick slices of French bread for soaking up every golden drop.
Pro Tips
- Add the finishing butter off the heat. If the sauce is too hot, the butter won’t emulsify properly and you’ll get a greasy slick instead of a velvety sauce. Stir it in gradually.
- Don’t skimp on the bread. French bread is not optional here. It’s a utensil. You need it to get at that sauce.
- Use fresh mushrooms. They absorb the garlic butter beautifully and add earthy contrast to the briny shrimp.
Ingredients
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.
Comments
