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Comment:
In Louisiana, it’s always the right season for shrimp. The
combination of red and green bell peppers in this recipe ensure
that your shrimp will be perfectly dressed for the holiday season.
Ingredients:
3 dozen (21–25 count) shrimp, peeled and deveined
¼ pound butter
1 tbsp diced garlic
¼ cup sliced green onions
¼ cup sliced mushrooms
¼ cup diced red bell peppers
¼ cup diced green bell peppers
2 tbsps flour
1 ounce dry white wine
2½ cups hot shrimp stock
1 tsp lemon juice
1 tsp parsley
salt and cracked black pepper to taste
garlic croutons for garnish
Method:
In a heavy-bottomed sauté pan, melt butter over medium-high
heat. Sauté garlic, green onions and mushrooms 2 minutes
or until mushrooms are slightly wilted. Stir in bell peppers, and
cook 1 additional minute. Add shrimp and stir-fry into vegetables
for 3 minutes or until they begin to turn pink and curl. Blend in
flour until a white roux is achieved. NOTE: The flour will absorb
most liquid in pan and act as a thickening agent for sauce. Deglaze
with white wine and add hot stock. Whisk well. Add lemon juice,
parsley, salt and pepper. Cook until sauce is thickened, but avoid
overcooking shrimp. Additional stock make be added if sauce becomes
too thick. Serve with garlic croutons in an au gratin dish or heated
chafing dish.
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