I got this recipe in an e-mail years ago. I don't know the source, but I know it tastes good.
The Tchefuncte River, located north of New Orleans, was named after a local Native American tribe that once inhabited the area. The word "meunière" is French for "miller's wife", and refers to a style of cooking where food (usually fish or shellfish) is seasoned, lightly dusted with flour and sauteed simply in butter. The sauce made from these drippings is combined with lemon juice and parsley.
|7 tbl||Worcestershire sauce|
||Louisiana style hot sauce
(Not Tabasco, it's too hot.)
||half & half|
|salt and black
Wash the shrimp in cold water, dry them off as much as possible and put them in a mixing bowl. Season the shrimp with salt and pepper, then sprinkle the flour over them and mix well to coat the shrimp. Melt the butter in a medium saute pan then add the green onions and mushrooms. Cook the onions and mushrooms over high heat for 3-4 minutes, stirring constantly. Add the shrimp and cook until shrimp just turn pink. There should be a good bit of juice in the pan from the mushrooms and shrimp. When ready to serve, add the ½ of the meunière sauce. Taste it and add more meunière sauce if you’d like.
the rice. Feeds 4 hungry people. Six not so hungry.