Shrimp and Mushroom Marsala (Delicious)

Most Delicious SHRIMP DISH YOU WILL EVER EAT!!!! (FISH SHELL BROTH FIRST STEP) MAKE THE SHRIMP BROTH FIRST I USE JUMBO SHRIMP 16 DEPENDS ON YOU. HOW MANY TO USE. BUY THE SHRIMP WITH WITH SHELLS ON. PEEL THE SHELLS OFF THE SHRIMP PUT SHELLS IN DISH. LEAVE THE TAIL ON THE SHRIMP BUT REMOVE THE SHELLS IF YOU COULD COOKING THE BROTH TAKE A NON STICK PAN HEAT UP ADD EVO AND BUTTER LET BUTTER WAIT FOR BUTTER TO BUBBLE, THEN ADD 2 TAB SHALLOTS 2 TAB REGULAR ONION ADD FRESH PARSLEY LET COOK ON MED AND ADD 3/4 CUP OF WHITE WINE, LET COOK ON MED AFTER IT BOILS BRING TO LOW SIMMER FOR FEW MINUTES IF YOU FEEL IT NEEDS MORE LIQUID EITHER ADD WINE WHITE OR THEN TAKE THE SHRIMPS AND ADD TO THIS SHRIMP BATH. YOU ARE GOING TO SOAK THE SHRIMP IN THIS BATH 1 QT. ICE COLD WATER 2 TAB. SALT 1 TAB. SUGAR (PUT IN THE FRIDGE FOR OVER 1 HOUR) FOR BROTH: HEAT A PAN WITH BUTTER & EVO ONCE IT BUBBLES ADD THE SHELLS, ADD PARSLEY COOK FOR ABOUT 1 MINUTE THEN ADD ONIONS AND SHALLOTS AND COOK ON LOW THEN ADD THE WHITE WINE AND CHICKEN BROTH. THEN STRAIN THE SHELLS AND THE JUICE IN A BOWL SET ASIDE. RINSE THE COLD SHRIMP AND TOWEL DRY THEM AFTER YOU TAKE THE SHRIMP OUT OF THE FRIDGE; PUT THE BATH IN STRAINER AND RINSE LIGHTLY WITH COOL WATER A FEW SECONDS TAKE THE SHRIMP OUT AND LAY ON PAPER TOWEL AND DRY THEM GOOD. THE SHRIMP NEEDS TO BE DRY FOR THIS DISH. THEN.... ADD TO THE SHRIMP GARLIC MINCED ABOUT 1 - 1/2 TEAS. FRESH PARSLEY EVO OVER THE SHRIMP AND SET ASIDE. TO MAKE THIS DISH YOU WILL NEED THIS: JUMBO SHRIMP ABOUT 16 SHRIMPS RAVIOLI (OR LINGUINE) 16 I USED ROUND RAVIOLI EVO MINCED GARLIC, BUTTER 1 SMALL SHALLOTS 9-10 SLICES CHOPPED SUN DRIED TOMATO, 1 SM ONIONS CHOPPED VERY FINE GARLIC POWDER ONION POWDER FRESH PARSLEY MUSHROOM 1 PACKAGE SLICED 1/4 C- MARSALA WINE * IS VERY STRONG* USE IT SPARINGLY WHITE WINE (DRY) S&P NOT TO MUCH SALT CHICKEN BROTH MUSHROOMS BROWN TOPS SLICED BOK CHOY (OR) SPINACH, OR KALE IF YOU WANT IN A NONSTICK PAN HEAT BUTTER 4-5 TAB AND EVO LET BUBBLE COOK MUSHROOM NO SALT OR PEPPER JUST MUSHROOMS IT WILL MAKE LIQUID , I POUR OUT THE LIQUID AND ADD TO BOWL AND SET ASIDE. CONTINUE TO COOK. WHEN TURNS TO GOLDEN COLOR. ADD MARSALA WINE OVER MUSHROOMS PUT IN BOWL SET ASIDE. IN THE PAN ADD MORE OIL AND COOK ONION & SHALLOTS ADD PARSLEY AND & SEASONING GARLIC POWDER ONION POWDER AND PEPPER ADD SUN DRIED TOMATO'S ADD SPRINKLE WHITE WINE ADD SHRIMP ONLY COOK 1 MINUTE AND THEN PUT IN DISH SET ASIDE. PART 2 OF COOKING: NOW ADD EVO, BUTTER TO PAN ADD MUSHROOMS BACK IN ADD BOK CHOY OR SPINACH & COOK FOR 1/2 MINUTE AND NOW ADD THE "SHELL BROTH" BACK TO PAN. ADD SOME SALT, AND BRING TO SIMMER. ADD 1/4 OR LESS OF MARSALA WINE. THEN SHUT OFF HEAT LET COOL ADD FLOUR AND WATER TO JUICE AND WISK AND ADD THE 1 1/2 TAB CREAM CHEESE 1/2 TAB SOUR CREAM ADD THE SHRIMP AND MUSHROOMS AND ONIONS BACK IN ABOUT 1/2 MINUTE AND PUT IN AT THE END TAB OR LESS SOUR CREAM 2 TAB - PHILLY CREAM CHEESE ADD FLOUR AND WATER (I USE WOUNDER FLOUR AND MIX WITH WARM WATER TO THICKEN THE SAUCE AT THE VERY END)

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