Shrimp Toulouse pounds 36-40 count shrimp,
peeled and deveined
1 pound butter, softened
1 1/2 cup mushrooms, sliced
1/2 cup green bell pepper, small dice *
1/2 cup red bell pepper, small dice*
1/2 cup green onions, sliced
2 teaspoons Toulouse seasoning
(Creole seasoning)
3/4 cup white wine
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 Toulouse seasoning and sauté until shrimp start
to turn pink. Add white wine and reduce liquid by half. When liquid is
reduced swirl butter, about 3 ounces at a time, over low heat. When all
butter is incorporated, remove from heat and serve over white rice.
Yields 6 portions.
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