Thursday, February 24, 2011
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.
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.
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.
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.