Ingredients:
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.
