Shrimp Tchoupitoulas
Shrimp Tchoupitoulas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 324
- Total Fat
- 35
- Saturated Fat
- 22
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 4
- Cholesterol
- 119
- Sodium
- 197
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 324
- Total Fat
- 35
- Saturated Fat
- 22
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 4
- Cholesterol
- 119
- Sodium
- 197
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.
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