Ingredients
1/2 cup butter, cubed1 pound medium fresh mushrooms, sliced6 green onions, chopped2 garlic cloves, thinly sliced1/2 cup all-purpose flour1/4 teaspoon paprika2 cartons (32 ounces each ) chicken broth2 cups half-and-half cream1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined1/4 cup chopped fresh parsley
Preparation
In a 6-qt. stockpot, melt butter over medium-high heat. Add mushrooms and green onions; cook and stir 8-10 minutes or until mushrooms begin to brown. Add garlic; cook and stir 1 minute longer.
Stir in flour and paprika; cook and stir until well coated. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring often. Gradually stir in cream and shrimp; cook 5 minutes longer or until shrimp turn pink. Sprinkle with parsley.
