Recipe courtesy of Ed David
Shrimp Tchoupitoulas
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 6 ounces cold butter, divided
  • 1/2 teaspoon Creole seasoning
  • 2 ounces clam juice
  • 1 teaspoon finely minced fresh garlic
  • 10 to 12 large shrimp (21 to 25 count), peeled and de-veined, with tails
  • 1/4 cup button mushrooms, sliced 1/4-inch thick
  • 2 tablespoons minced fresh parsley leaves
  • 3 tablespoons thinly sliced scallions, green part only
  • Day old French bread rounds, sliced 3/4-inch thick

Directions

Melt 4 ounces of the butter in a skillet. Add the Creole seasoning, clam juice, garlic and shrimp. Saute until the shrimp are pink. Add the mushrooms, parsley, and scallions. Saute until the mushrooms are tender, about 2 to 3 minutes. Add the remaining 2 ounces of butter and continue cooking until the sauce is creamy. Server over French bread rounds in shirred egg dishes or shallow soup bowls.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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