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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 saut� pan. Add mushrooms and green and red bell peppers and saut�, until clear. Then add green onions, shrimp, and Toulouse seasoning and saut� 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.