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Shrimp Toulouse




Source of Recipe


Court Of Two Sisters, New Orleans, LA


List of Ingredients




2 pounds 36-40 count shrimp peeled and deveined
1 pound butter, softened
1 1/2 cup mushrooms, sliced
1/2 cup green bell pepper, small dice
1/2 cup red bell pepper, small dice
1/2 cup green onions, sliced
2 teaspoons Toulouse seasoning
(Creole seasoning)
3/4 cup white wine

Recipe



Heat 2 ounces of butter in a large sauté pan. Add mushrooms and green and red bell peppers and sauté, until clear. Then add green onions, shrimp, and Toulouse seasoning and sauté until shrimp start to turn pink. Add white wine and reduce liquid by half. When liquid is reduced swirl butter, about 3 ounces at a time, over low heat. When all butter is incorporated, removed from heat and serve over white rice. Yields 6 portions.