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Mr. B's Shrimp and Ham

Ingredients: 1 1/2 medium sized shrimp, shelled and deveined 1/8 Teaspoon(s) paprika 1/4 Teaspoon(s) dried thyme 1/4 Teaspoon(s) dried oregano 1 finely minced garlic 1 (white part only)** scallions,chopped 1 Tablespoon(s) unsalted butter 1/8 sliced thin, cut in sm. cubes prosciutto 2 finelychopped shallots 1/4 Cup(s) dry white wine 1 Can(s) peeled, seeded and cubed tomatoes 1 chopped fresh tarragon 16 Tablespoon(s) heavy cream 1/8 Cup(s) dijon mustard Directions: In a mixing bowl, combine the shrimp, paprika, salt and pepper, thyme, oregano, garlic, and all the chopped white sections of the scallions. Blend well. **Reserve green parts of scallions. Melt the butter in a heavy frying pan over medium-high heat. Add the shrimp mixture, ham, and shallots. Cook, stirring, for about 2 minutes, or until the shrimp lose their pale appearance. Scoop the contents of the pan onto a warm dish. Add the wine, tomatoes, and tarragon to the hot pan. Cook, stirring, for about 30 seconds. Add the cream. Season again with salt and pepper to taste. Bring to a boil and stir in the mustard. Cook, stirring, over high heat for about 2 minutes, or until the mixture thickens into a sauce. Return the shrimp mixture to the pan and stir only until they are coated with the sauce. Serve immediately garnished with the reserved chopped scallion greens. Good served over Parmesan Cheese Bread. Substitution: Smoked country ham or tasso for prosciutto.
Parmesan Cheese Bread 2 medium-sized loaves crusty french bread 4 Tablespoon(s) olive oil 1 finely chopped garlic 3/8 Cup(s) freshly grated parmesan cheese Directions: Preheat the oven to 425 degrees. Split the loaves in half lengthwise and arrange them on a baking sheet cut side up. Brush the top and interiors with the olive oil. In a mixing bowl, combine the garlic and Parmesan cheese and sprinkle the mixture evenly over the bread. Bake for 10 minutes, or until golden brown.
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Ad cayenne, worchestershire sauce, lemon juice pepper, cumin. brown sugar and the habaneros