5 dozen fresh medium raw shrimp
18 ounces fresh mushrooms, quartered

Velouté Sauce:
9 tablespoons butter
9 tablespoons flour
4 1/2 cups fish stock
Dash nutmeg
Salt, white pepper
1 tablespoon butter
6 tablespoons finely chopped
scallions
1 1/2 cups fish stock
1 tablespoon minced garlic
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon powdered thyme
1/2 teaspoon paprika
Six 2-inch-thick slices good-quality
French bread

Butterfly the shrimp and remove the heads. Peel all but the final tail
segment. Cut lengthwise down the underside of the shrimp, but do not
cut completely through. Devein. Set shrimp aside.
For Velouté Sauce: Melt 9 tablespoons butter in heavy saucepan. Stir
in flour and cook the roux 3 to 5 minutes over medium heat until flour
is well dissolved. Stir in 4 1/2 cups fish stock gradually to avoid lumps.
Continue to cook the sauce approximately 20 minutes, allowing the sauce
to come to a boil, then reducing the heat and simmering gently until it
reaches the consistency of a cream sauce. Remove sauce from heat and season to taste with nutmeg, pepper and salt. Melt a pat of butter on top
to prevent a skin from forming. Set the sauce aside.
In a large skillet poach the shrimp, mushrooms, and scallions in 1 1/2
cups fish stock over medium high heat 5 to 8 minutes. Be careful not
to overcook the shrimp. Season mixture with garlic, garlic powder,
onion powder, pepper, cayenne, salt, oregano, thyme and paprika.
Blend in the velouté sauce and heat gently. Serve the shrimp in
individual bowls [flat soup bowls] with fresh, hot sliced French
bread on the side. YUM!

The Mr. B's Bistro Cookbook:
Simply Legendary Recipes from New Orleans's
Favorite French Quarter Restaurant