Shrimp Toulouse

READY IN: 1hr 10mins
Recipe by Millereg

From the Court of Two Sisters restaurant, New Orleans, Louisiana.

Top Review by BoxOWine

excellent dish but not to insult the two sisters, I did tweak the recipe a bit. Instead of 2 lbs shrimp, I used half large shrimp and half bay scallops. For the creole seasoning, I used Emerils Essence (home made), and I only used 2 1/2 sticks unsalted butte which resulted in plenty of sauce to serve over the rice. Used chardonnay wine. This recipe is definitely a keeper. Be very careful not to overcook the shrimp and scallops, and I cant't believe a shrimp dish was go great without a few cloves of garlic thrown in. Thanks for posting a winner.

Ingredients Nutrition


  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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