Shrimp Toulouse
From the Court of Two Sisters restaurant, New Orleans, Louisiana.
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DIRECTIONS
- 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.
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