I got this recipe and the comments 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 whereby food (usually fish) is seasoned, lightly dusted with flour and sauteed simply in butter. The sauce made from these drippings is combined with lemon juice and parsley.
Heat a 3-quart saucepan, then add butter and melt. Add the onion and rice. Brown rice and onion on high heat, stirring constantly. Add the chicken stock, bring to a boil and stir. Reduce heat to low and let simmer, cover and cook for approximately 20 minutes. Check for firmness, uncover and let sit for 10 minutes.
||lemon, peeled and quartered|
|7 tbl||worcestershire sauce|
||Louisiana style hot sauce|
||half & half|
|¼ tsp||white pepper|
Preparing the meunière sauce: In a large saute pan combine the lemon, hot sauce, Worcestershire sauce and half & half. Blend with a wire whisk over medium heat, stirring constantly, for 3-4 minutes. As you stir, press gently on the lemon quarters to slowly release the juices. Slowly add the butter, a little bit at a time, stirring constantly. As you add the last of the butter, remove from heat and continue to stir. Taste, then season with salt and pepper. Strain through a fine strainer. The sauce is now ready to serve; cover and keep warm.
Wash shrimp in cold water and season with salt and pepper. Melt the butter in a medium saute pan; add the green onions and mushrooms. Cook 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.