Shrimp Toulouse
From the court of two sisters restaurant, new orleans, louisiana.
Steps
Heat 2 ounces of butter in a large saut pan.
Add mushrooms and green and red bell peppers and saut , until clear.
Then add green onions , shrimp , and creole seasoning and saut 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.
Ingredients
shrimp, butter, mushrooms, green bell pepper, red bell pepper, green onion, creole seasoning, white wine