Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Masterchefs
Norleans Pal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 oz Butter
24 md Shrimp, peeled, deveined
2 ea Garlic, cloves
4 ts Parsley, minced
4 md Onions, white, sliced
4 ea Mushrooms, fresh, sliced
4 tb Tomatoes, peeled, seeded,
-- chopped, fresh
4 oz Scallions, coarsely
-- chopped
2 ts Seafood Seasoning **
2 oz Stock, shrimp
2 c Noodles, fettucini, cooked
1/4 c Wine, white
2 oz Butter
** See recipe for Creole Seafood Seasoning.
Place the butter, shrimp, garlic, parsley,
onions, mushrooms, tomatoes, scallions and seafood
seasoning in a large saucepan. Stir the mixture
gently for 30 seconds.
Add the shrimp stock and cook until onions are
transparent.
Add the cooked fettucine and white wine and
simmer until the sauce is almost absorbed and the
shrimp are pink.
Remove the pan from the fire and add butter.
Stir gently until the butter is melted and creamy.
Serve immediately.
Source: Great Chefs of New Orleans, Tele-record Productions - 1983
: www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
: Chef Gerhard Brill, Commander's Palace
Restaurant, New Orleans
