Shrimp Toulouse

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“From the Court of Two Sisters restaurant, New Orleans, Louisiana.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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