Ingredients

2 pounds of medium shrimps with shells

4 tablespoons (1/2 stick) of unsalted butter

1/2 cup finely diced green onions (both green & white parts, separated)

1 teaspoon minced garlic

1/2 teaspoon pepper (a mixture of black, white and cayenne peppers)

1 teaspoon of dried herbs (a mixture of basil, thyme, oregano leaves)

1/2 pound sliced mushrooms

1 cup of shrimp stock (can be substituted with chicken broth)

1 teaspoon cornstarch

1 tablespoon water

Salt

Preparation

  1. Heat butter in pan over medium low heat. Add white part of green onion, garlic, dried herbs and peppers to pan and saute until fragrant.
  2. Add mushroom slices to pan and saute until softened.
  3. Add shelled shrimps to pan and saute until the color turns pink.
  4. Add broth to pan and heat over medium heat. Bring to a simmer. Add salt to taste.
  5. Combine cornstarch and water and mix well. Add the mixture to the simmered broth to thicken the sauce.
  6. Sprinkle the remaining diced green onions all over the sauce. Serve warm with rice or bread.