Frank's guest chef cooks Velvet Shrimp


Posted on June 13, 2011 at 1:51 PM

By: John Williams

1 stick
I can't believe its not butter
1/2 cup chopped green onion
1 tablespoon seafood seasoning
1 tablespoon garlic
1 pound medium or large shrimp chopped
1/2 pound lump white crabmeat
2 cups light half & half
1/3 cup shrimp stock
1 cup low fat muenster cheese
1 can of 98% low fat cream of mushroom soup
1/2 cup mushrooms chopped
Hot cooked whole grain pasta,brown rice or grits

DIRECTIONS: Melt butter in skillet over medium high heat.

Now add green onions, garlic & mushrooms for about 2 minutes.

Now add shrimp and stir for 1 minute before adding 1 cup of half & half & seafood seasoning.

Stir and scrape skillet bottom and sides.

Add remaining half & half and cream of mushroom soup plus lump crab meat.

Cook for about 2 minutes until shrimp turns pink.

Take out shrimp and set aside. Reduce heat to medium and whisk constantly for about 3 minutes.

Now add shrimp stock and add muenster cheese by whisking it in.

After the cheese is melted, and you have a smooth consistency add the shrimp back and cook at a low heat for 5 minutes.

Serve over pasta,rice, or grits.........