Shrimp Ouchey - cooking recipe

Ingredients

1 1/2 lb. jumbo shrimp
12 cloves minced garlic
6 shallots, minced
1/4 lb. butter
16 oz. heavy cream
1/2 c. shrimp stock or chicken stock

Preparation

Saute garlic and shallots in 1/2 stick butter until golden. Add cleaned and deveined shrimp with 1/2 stick butter.
Cook until shrimp are pink (about 5 minutes).
Add stock and cook over medium heat for 2 minutes.
Remove shrimp.
Bring remaining liquid to a boil and reduce by one-half.
Add cream.
Cook until thick.
Add shrimp.
Serve over toasted French bread slices.