Ingredients

• 6 ounces cold butter, divided
• 1/2 teaspoon Creole seasoning
• 2 ounces clam juice
• 1 teaspoon finely minced fresh garlic
• 10 to 12 large shrimp (21 to 25 count), peeled and de-veined, with tails
• 1/4 cup button mushrooms, sliced 1/4-inch thick
• 2 tablespoons minced fresh parsley leaves
• 3 tablespoons thinly sliced scallions, green part only
• Day old French bread rounds, sliced 3/4-inch thick

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Instructions

1. Melt 4 ounces of the butter in a skillet. Add the Creole seasoning, clam juice, garlic and shrimp. Saute until the shrimp are pink. Add the mushrooms, parsley, and scallions. Saute until the mushrooms are tender, about 2 to 3 minutes. Add the remaining 2 ounces of butter and continue cooking until the sauce is creamy. Server over French bread rounds in shirred egg dishes or shallow soup bowls.