Shrimp Toulouse Food

NEW ORLEANS SHRIMP TOSS

Steps:

• Peel and devein the shrimp.
• In a large bowl, combine the shrimp, 1 T of the oil, lemon juice, worcestershire and cajun seasoning.
• Heat the remaining 1 T oil in a skillet.
• Add the onion and garlic.
• Cook until tender.
• Add the cream of chicken with herbs soup, milk and paprika.
• Bring to a boil.
• Add the shrimp mixture to the skillet.
• Cover and cook on low heat for 5 minutes or until the shrimp are done.
• Serve the shrimp over cornbread or biscuits.
• Garnish with the fresh chives.

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.