Shrimp-Mushroom Mornay

Ingredients

• 1/4 cup butter
• 1 small onion, finely chopped (about 1/4 cup)
• 1-2 tablespoon fresh minced garlic (or to taste)
• 1/2 teaspoon dried thyme (or to taste, rubbed between fingers to release flavors)
• 2 cups fresh sliced mushrooms
• 1 lb uncooked fresh medium shrimp
• 1/4 cup flour
• 1 cup chicken broth
• 2 tablespoons white wine (optional)
• 1 cup whipping cream, unwhipped
• 1/2 teaspoon seasoning salt (or use white salt)
• black pepper
• hot sauce (optional, or use cayenne pepper)
• 1/2 cup grated parmesan cheese

Directions

1. 1

   Melt butter in a medium saucepan; add in onions, garlic and dried thyme and saute for about 3 minutes or until softened.

2. 2

   Add in sliced mushrooms and cook until until they release their moisture.

3. 3

   Add in shrimp and cook until the shrimp is no longer pink; remove only the shrimp to a bowl (leave the onion/mushroom mixture in the saucepan).

4. 4

   Reduce heat to medium-low and add in flour; whisk for 1 minute (you might need to add in a couple tablespoons more butter).

5. 5

   Slowly add in broth, wine (if using) and whipping cream; cook over medium-low heat stirring or whisking constantly until bubbly and thickened (about 5 minutes).

6. 6

   Season with seasoned salt or white salt, black pepper and hot sauce or cayenne (if using) to taste.

7. 7

   Add the shrimp back into the sauce and then mix in the Parmesan cheese; simmer for 5 minutes over low heat.

8. 8

   Serve over cooked pasta.