Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 5 tbsp unsalted butter
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 3 tbsp all-purpose flour
  • 1 cup whole milk, warmed
  • 1/2 cup fish stock with lemon juice
  • 1/2 cup heavy cream
  • 1/4 tsp white pepper
  • 4 oz button mushrooms, thinly sliced

Instructions:

  1. Melt 2 tablespoons of butter in a large skillet over medium-high heat.
  2. Add the shrimp in a single layer and sprinkle with 1/2 tsp smoked paprika and 1/4 tsp salt.
  3. Sear for 1–2 minutes per side until the shrimp turn opaque and reach an internal temperature of 145°F (63°C). Remove the shrimp immediately with a slotted spoon and set them aside on a plate.
  4. In the same skillet, melt the remaining 3 tablespoons of butter.
  5. Whisk in the flour and cook for 2 minutes over medium heat, stirring constantly until the mixture smells nutty and looks like a pale paste.
  6. Slowly whisk in the warmed milk, ensuring no lumps form.
  7. Stir in the fish stock with lemon juice and heavy cream.
  8. Simmer gently for 3–5 minutes until the sauce thickens and coats the back of a spoon.
  9. Sauté 4 oz sliced mushrooms in a separate small pan until browned.
  10. Return the seared shrimp and any accumulated juices to the skillet, along with the sautéed mushrooms.
  11. Stir in the white pepper and the remaining 1/4 tsp salt.
  12. Fold the shrimp into the sauce for 60 seconds just to heat through, then remove from heat immediately.