SHRIMP TCHOUPITOULAS

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Shrimp Tchoupitoulas image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • 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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