Photo: Shrimp Tchoupitoulas Recipe
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By jvgeiger_8672146
Newbury Park, CA
on August 31, 2008
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I sauted the shrimp and mushrooms in a non-stick skillet with just a little olive oil and used the 2oz of butter at the end to enhance the flavor. I served the shrimp (cut into bite size pieces on toasted bread as an appetizer.
By ostreetguy55_10...
Sacramento, CA
on August 31, 2008
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I made this recipe last night for dinner and it was easy and tasted good. But I agree with three points with the other reviewers. 1-way too much butter in this dish to eat on any kind of regular basis. 2-this recipe will only serve 4 people if you?re going to us it as an appetizer not a main dish. 3-depending on where you live I agree that this could be a very expensive recipe to make. I also served mine over rice not a toast points. That said, it was good, it was quick and easy and everyone liked it.
By larryjo_2200816
Seattle, WA
on March 25, 2007
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I enjoyed this dish, but like a lot of restaurant recipes, it has more butter in it than is really healthy. 6 ounces of butter is 1 1/2 cubes, for 4 people! Apologies to the chef, but I had good results using 1/2 lb of medium shrimp, and using 3T or so of butter. This makes 2 servings rather than 4, and comes out to half the amount of butter per person as in the original recipe. This increases the proportions of other ingredients per person too, of course, which is an improvement, I think. See for yourself!
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