Shrimp Toulouse Recipes

SHRIMP TOULOUSE

Steps:

• 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 Creole seasoning and sauté until shrimp start to turn pink.
• Add white wine and reduce liquid by half.
• When liquid is reduced, swirl in the butter, about 3 ounces at a time, over low heat.
• When all butter is incorporated, removed from heat and serve over white rice.

SHRIMP TCHOUPITOULAS

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.

SHRIMP TOULOUSE

Steps:

• 1. Melt butter add green peppers, green onions, celery, pimento, mushrooms and shrimp. Let simmer for 15 minutes, add wine, salt and pepper to taste and simmer 5 minutes. Add parsley and serve on toast or patty shells. Makes 6-8 servings.

GRANDMA CASSIE'S SHRIMP ÉTOUFéE

Steps:

• In a large, heavy-bottomed pot, melt the butter over medium-high heat until foaming. Add the flour, reduce heat to medium-low, and whisk into a smooth paste until a blonde roux forms: approximately 2 to 3 minutes.
• Add the onion, celery, pepper, and garlic and cook, stirring until vegetables have softened, approximately 6 minutes. Add the Cajun spice, bay leaf, and thyme and cook for 1 minute.
• Add the shrimp stock in thirds, and simmer for 30 minutes.
• Add the shrimp and cook for approximately 3 minutes. Be careful not to overcook the shrimp.
• Season to taste with salt and serve with rice.