Shrimp Meuniere
"This recipe is very versatile. It can be used as an appetizer or as an entree'. It will serve 8 as an appetizer or 4 as an entree'. Another great recipe from the New Orleans cookbook "Jambalaya"."
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 8 tablespoons butter
- 1 cup finely chopped green onion
- 1⁄2 cup finely chopped celery (use inside stalks)
- 1⁄4 cup finely chopped fresh parsley
- 1⁄3 cup finely chopped green pepper
- 1 tablespoon pureed garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1⁄8 teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- 1⁄4 cup dry white wine
- 3 lbs raw shrimp, peeled and deveined
directions
- In large covered skillet, slowly melt butter over medium-low heat.
- Add vegetables, garlic puree' salt, pepper, cayenne pepper and Worcestershire sauce.
- Simmer for approximately 30 minutes or until vegetables are soft, stirring occasionally.
- Dissolve cornstarch in wine.
- Blend mixture into vegetables.
- Add shrimp, cover and simmer 5 to 10 minutes.
- Serve immediately.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
