Shrimp Chippewa Recipes

Steps:

• poach until shrimp and mushrooms cooked.
• cool.
• peel shrimp add back to stock.
• for sauce.
• mix butter and flour to make roux.
• add spices
• add stock
• cook until thick.like cream.
• fold in roux to stock warm.
• serve
• with warm bread on side in bowl.

Steps:

• Melt 1/2 cup butter in heavt large saucepan over medium-high heat.
• Add shrimp, mushrooms and garlic and saute just until shrimp are pink, about 1 minute;do not overcook.
• Stir in boiling broth, green onion, and parsley.
• Remove from heat and add remaining 1 cup butter, whisking until melted.
• Ladle into heated bowls and serve immediately with French bread.

Steps:

• In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
• Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
• Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
• Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.