To make the fish stock I garner all of the fluid from the defrosted shrimp as well as the tails, add 1/2 cup of white dry wine and boil down volume by 1/4. It scums-up, so pass it through a sieve as you add it to pan. Can augment this with fish scraps from the butcher .

Melt 1 stick [or less] of butter in skillet; add: onions, salt, garlic, cayenne, basil, thyme, oregano. Mix well. Turn up heat and add the shrimp; cook briefly until the shrimp turn pink. Add the mushrooms and stock. Can add 4 Tbs. more butter. I like to thicken with one tsp. of corn starch that has been combined with one tsp. of cold water.

Garnish with parsley. and serve immediately over rice. Make sure there is a generous amount of sauce to go over the rice. *P. Prudhomme’s Louisiana Kitchen , Page 86.