Total Time
1hr 10mins
Prep 40 mins
Cook 30 mins

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

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.


Most Helpful

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.

BoxO'Wine January 27, 2004

It was a good recipe, but could have been a bit spicier for me, maybe I will add just a bit more creaole seasoning next time.

LadyPat December 31, 2007

I made this before and forgot to rate it. Tonight is New Years Eve and this was so good I wanted to use it for tonights dinner. Very easy to make and the flaver is out of this world. I use pre-peeled and pre-cooked shrimp and it works very well. I put the shrimp in last, just long enough to heat the shrimp. This is the only change i made, and the shrimp can't over-cook. CONGRATULATIONS, Mille! And thank you for a most yummy recipe.

kitelady December 31, 2007

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