Thursday, February 24, 2011

Shrimp Tchefuncte


Michael took me to New Orleans last Saturday to celebrate my twenty seventh birthday.

Our first stop: The Palace Cafe on Canal Street. I had this dish over two years ago - and it's exactly what I came back for.

Every bite was like heavenly goodness... Shrimp with roasted mushrooms and green onions in a Creole meuniére sauce served with rice.

"Meuniére sauce?" I asked the waiter. "Equal parts whipping cream, butter and Worcestershire sauce," was the answer.



O.M.G.

So I went home and made it.

I found a recipe online and decided to follow it to begin with. Here's what I did:

For the Rice Pilaf
4 tbs butter
3 cups rice
1 white onion diced
6 cups chicken stock

Melt butter in a large saucepan. Add onions and rice and brown over high heat, stirring constantly. Add the stock, bring to a boil while stirring. Turn heat to low and cover. Cook for 20 minutes. Remove pan from heat and keep covered until just before serving.

For the Meuniére sauce
8 tbs Worcestershire sauce
1/2 cup heavy whipping cream
2 tbs butter, room temperature
salt and pepper

In a large saute pan combine Worcestershire sauce and whipping cream. Blend with a wire whisk over medium heat, stirring constantly for 3 to 4 minutes. Add butter and continue to stir. Remove from heat and keep warm.

For the Shrimp

3 cups white button mushrooms
1 1/2 lb medium sized shrimp
3 cups chopped green onion
5 tbs butter
salt and pepper

Wash shrimp in cold water and season with salt and pepper. Melt the butter in a medium saute pan and add shrimp, green onions and mushrooms. Cook over medium heat for 3 to 4 minutes, stirring constantly until shrimp just turn pink. When ready to serve, add the Meuniére sauce and heat through.
















To Serve

Place the rice in ring mold or a measuring cup and invert it on the corner of the plate and lift slowly. Spoon Shrimp Tchefuncte around the rice.






Also...
In the recipe I followed lemons, hot sauce and heavy whipping cream were called for. I used the lemons and hot sauce but used regular cream. I did not include the lemons and hot sauce in the recipe above because I don't recommend using them. The turn out was a little too acidic than I hoped for, so I think omitting the hot sauce and lemons will help that.
Also, the heavy whipping cream will help to make the sauce sweeter, so I would use it in place of the regular cream next time.
Enjoy!

4 comments:

  1. Hey Emily,

    Looks very good. Looks easy. I would have to practice the pronunciation of tchefuncte if I was going to cook it. I did find the pronunciation on Google Translate @ http://translate.google.com/?hl=en#fr|en|Tchefuncte. It sounds like CHU-FUNKED. I would have to peel the shrimp first. I think Chris would require that. I guess you could use sea scallops too.

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  2. The reason the lemons and hot sauce were not good is because you are suppose to use two pounds of butter, not two tablespoons. Go to the Palace Cafe website and get the recipe. It has obviously been mis printed over time. I ate there Sunday and confirmed that it is 2 pounds not 2 tablespoons.

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  3. Thank you, Anonymous. I will take a look at The Palace website's recipe. The recipe above is an adaption that I've created to suit my taste and needs.
    And I'm SURE 2 pounds of butter would taste delicious, I simply DON'T cook with that much fat. Ever. My recipes are all wheat and egg free and i try to keep them healthy as possible.
    If you cook it at home let me know how it is with two pounds of butter, although I know it will be divine and sinful! :)

    ReplyDelete
  4. Thank you, Anonymous. I will take a look at The Palace website's recipe. The recipe above is an adaption that I've created to suit my taste and needs.
    And I'm SURE 2 pounds of butter would taste delicious, I simply DON'T cook with that much fat. Ever. My recipes are all wheat and egg free and i try to keep them healthy as possible.
    If you cook it at home let me know how it is with two pounds of butter, although I know it will be divine and sinful! :)

    ReplyDelete