Shrimp Chippewa
 
Makes 4 to 6 servings
Ingredients
  • 7 cups low-sodium chicken broth, divided
  • 1 ounce dried shrimp*
  • ¾ cup unsalted butter, divided
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons minced shallot
  • 1 tablespoon minced garlic
  • 1¼ pounds medium fresh shrimp, peeled and deveined (tails left on)
  • 8 ounces chanterelle mushrooms, halved
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh green onion
  • 1 loaf French bread, warmed
  • Garnish: chopped green onion, chopped parsley
Instructions
  1. In a medium saucepan, bring broth and dried shrimp to a boil over medium-high heat; reduce heat, and simmer for 5 minutes. Remove from heat, and let stand for 15 minutes. Strain broth, discarding shrimp. (There should be 6 cups of broth.)
  2. In a medium saucepan, melt ½ cup butter over medium heat. Whisk in flour until smooth; cook, whisking constantly, until roux is creamy and light golden in color, 4 to 5 minutes. Slowly whisk in 4 cups shrimp broth, and cook, whisking constantly, until smooth, 5 to 7 minutes. Add ½ teaspoon salt, white pepper, and cayenne. Remove from heat, and set aside.
  3. In a large skillet, melt remaining ¼ cup butter over medium heat. Add shallot and garlic; cook, stirring frequently, until lightly golden and fragrant, about 5 minutes. Add fresh shrimp, mushrooms, and remaining ½ teaspoon salt. Cook, stirring frequently, for 2 to 3 minutes. Increase heat to medium-high; add remaining 2 cups shrimp broth, and bring to just a low boil. Cook until shrimp are pink and firm, about 2 minutes. Reduce heat to low, and slowly stir in roux mixture. Fold in parsley and green onion, and remove from heat. Serve immediately with warm French bread. Garnish with green onion and parsley, if desired.
Notes
*We used Pop’s Golden Gems Dried Shrimp.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-chippewa/