Recipe courtesy of Ed David

Shrimp Tchoupitoulas

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.
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