Shrimp Tchoupitoulas

Total Time:
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.

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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