Poached Shrimp in a Lemon Cream Broth

In a large skillet melt butter and add shrimp shells and cook until pink about 4 minutes

Add wine and cook until almost gone

Add remaining broth ingredients and simmer 30 minutes

Strain broth through a fine mesh strainer

Return strained broth to skillet

Add cream and lemon juice, bring to a simmer and cook until thickened to a creamy sauce

Season shrimp with the cajun seasoning

Add to sauce, cover cook on low, turning shrimp once until just done 5 to 8 minutes, taste sauce to see if it needs more salt or pepper

Stir in romano cheese, green onions and parsley

Serve hot with garlic toasts or on pasta