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VELVET SHRIMP 
3 tbsp. unsalted butter
1/2 c. finely chopped green onion tops
1 tbsp. plus 1 tsp. Paul Prudhomme's Cajun Seafood Magic
1/2 tsp. minced garlic
1 lb. shelled, deveined shrimp
2 c. heavy cream
2 tbsp. seafood stock or water (opt.)
1 c. shredded Muenster cheese
Hot cooked pasta

Heat 10 inch skillet over high heat about 1 minute. Add butter. When butter comes to a hard sizzle, stir in green onions and 1 tablespoon of seafood magic. Cook about 1 1/2 minutes and add garlic and shrimp. Stir to combine. Cook about 2 minutes, stirring occasionally. Then add 1 cup of the cream and the remaining seafood magic. Stir and scrape any browned bits of sides and bottom of skillet. Cook about 1 minute and stir in remaining cream. Cook 1 minute or just until shrimp are plump and pink.

Remove shrimp with slotted spoon and set shrimp aside. Still over high heat, whisk cream mixture frequently as it comes to a boil, then whisk constantly. Cook 2 to 4 minutes while whisking, then add stock (if desired) and cheese. Cook 1 minute more or until cheese is melted and incorporated. Return shrimp to skillet. Stir to coat shrimp with sauce and remove from heat. Serve immediately over pasta. Serves 4.

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