Saturday, October 18, 2014

Shrimp Tchoupitoulas

Life has been really hectic and crazy. In a month and a half, we decided to move from Little Rock, AR to Portland, OR. The process itself was more challenging than any other goal I've had in my life. Buying my first house while simultaneously planning my wedding and exceeding monthly sales goals at the TV station I worked at were like a walk in the park in comparison. Interviewing with a panel of 4 sales managers for a pharmaceutical job against 500 other people. No big deal. Giving birth. Taking a 60 question test in 60 minutes and only passing if I miss no more than 2, and my job depended on it. Anyway, moving across the country, tying up loose ends back home, and establishing new things in the new home. I guess the best things in life are the most challenging and most rewarding!

The Faded Rose restaurant in Little Rock was one of my favorites, and I frequented it often. One of my favorite things to order was the shrimp tchoupitoulas from the appetizer menu. Without The Faded Rose in Portland, I needed to learn to make the dish on my own. I found the recipe on the Food Network web site. When Rachael Ray visited Little Rock, The Faded Rose was one of the restaurants she visited. The recipe on the web site was provided by Ed, the owner. 

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.

2 comments:

  1. These shrimp look great and would go with so many side dishes. Love the versatility! xo

    ReplyDelete
  2. Thanks Phoebe!! I love shrimp & I'm glad you like these... xo

    ReplyDelete