2 garlic cloves, minced
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. thyme
4 Tbsp. butter
12 oz. mushrooms, sliced
2 green onions, chopped
1 1/2 pounds fresh shrimp, peeled and deveined, shells reserved
1/8 tsp. salt and pepper
Place shrimp shells in saucepan and cover with water, add salt and pepper. Cook on high heat for 15 minutes to create stock. Remove shells and set aside.
Heat 2 Tbsp. butter in large saute pan over medium high heat, add spices and garlic. Cook for 1 minute. Add mushrooms and green onions, cook and stir for 5 minutes.
Add shrimp and cook for approximately 3 minutes, until no longer pink.
Remove shrimp from pan and set aside. Increase heat to high and pour in shrimp stock. Bring to a boil and cook for 2 minutes. In a separate pan melt 5 Tbsp. butter and whisk in 2 Tbsp. flour. Add to mushroom mixture and stir until blended. Return shrimp to the pan and cook for 1 minutes over low heat.
Serve over rice.