Shrimp Chippewa

• 1 lb shrimp
• 6 tablespoons scallions, minced
• 1 12 cups fish stock
• 18 ounces mushrooms, 1/4ed
• 1 tablespoon garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon white pepper
• 1 teaspoon cayenne
• 12 teaspoon oregano
• 12 teaspoon thyme
• 12 teaspoon paprika
• 9 tablespoons butter
• 9 tablespoons flour
• 4 12 cups fish stock
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 dash nutmeg
• 6 slices French bread, 2-inch slices warm
• butter

1. poach until shrimp and mushrooms cooked.
2. cool.
3. peel shrimp add back to stock.
4. for sauce.
5. mix butter and flour to make roux.
6. add spices
7. add stock
8. cook until thick.like cream.
9. fold in roux to stock warm.
10. serve
11. with warm bread on side in bowl.

shrimp, scallions, fish stock, mushrooms, garlic, garlic, white pepper, cayenne, oregano, thyme, paprika, butter, flour, fish stock, salt, white pepper, nutmeg, bread, butter

Taken from www.food.com/recipe/shrimp-chippewa-503012 (may not work)