Shrimp Thermidor

prep time: 10 minutes cook time: 12 minutes yield: 4 servings

½ cup ghee or unsalted butter (plus an additional ¼
cup melted ghee or unsalted butter added at the end if
using pork rinds)
2 cups sliced button mushrooms
¼ cup diced onions
1 pound large shrimp (about 30), peeled and deveined
1 cup chicken bone broth, homemade (here) or store-
bought
1 (8-ounce) package cream cheese, softened
¾ cup shredded cheddar cheese
1½ cups crushed pork rinds, divided (optional)
½ cup grated Parmesan cheese

1. Preheat the broiler to high.


2. Melt ½ cup of ghee in a cast-iron skillet over
   medium-high heat. Add the mushrooms and onions and
   sauté, stirring occasionally, until the mushrooms are
   golden brown, about 5 minutes. Add the shrimp and
   sauté for 4 minutes, until the shrimp are cooked
   through and no longer translucent.


3. Meanwhile, puree the broth and cream cheese in