Shrimp Tchoupitoulas

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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.

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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.

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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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When something is this easy and this tasty, I am a happy mom in the kicthen. My husband and kids love shrimp and this was a big hit. Light and super fast to make. Thanks.

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I know there were reviews when I first looked this recipe up. Simple, fast and great. I don't do much for sea food because of the price. This made it easy and worth it.