Ingredients: |
Ingredients: Rice Pilaf
2 oz Butter
3 c. converted/Louisiana popcorn rice
1 med onion, diced
6 c. chicken stock
Salt and Pepper
Meunière Sauce
1 tsp. black peppercorns
8 T. heavy whipping cream
3 lemons, peeled and quartered
2 lbs. unsalted butter, room temperature
3 T. Crystal Hot Sauce
1/4 tsp. salt and white pepper
7 T. Worcestershire Sauce
Sautéed Shrimp
3 c. domestic mushrooms
3 c. green onions
60 Shrimp
6 tsp. butter
Salt and Pepper
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Directions: |
Directions:Rice Pilaf:
In a 5 quart sauce pan, melt butter and add diced onions and rice. Stir constantly until rice and onions brown. Add chicken stock, then bring to a boil. Stir, reduce heat to low and simmer. Cover and cook for approximately 20 minutes. Check for firmness, uncover and let stand for 10 minutes. Season with salt and pepper.
Meunière Sauce:
In a large sauce pan, combine peppercorns, lemons, hot sauce and Worcestershire sauce over low heat. Reduce by 2/3. Add whipping cream and reduce by ½, stirring constantly. As you stir, press gently on the lemon quarters to release the juices. Slowly add the butter by pinching off 2-3 ounces at a time and squeezing it through your fingers into the sauce pan, still stirring constantly (this is called “mounting the butter”). As you add the last of the butter, remove your pan from heat; continue to stir. Add salt and pepper to taste. Strain through a fine strainer or china cap. Cover and set aside.
Sautéed Shrimp:
Wash (in cold water) and season shrimp with salt and pepper (we use our house Creole seasoning in the restaurant). Melt butter in a medium sauté pan, then add shrimp, green onions and mushrooms. Cook over medium heat for 3-4 minutes, stirring constantly until shrimp turn pink. When ready to serve, add meunière sauce and heat.
Serving Instructions:
Pack rice in a cup (a shallow coffee cup works well). Invert the cup over the rim of your plate and lift slowly. Spoon Shrimp Tchefuncte around ¾ of the rice. |
This recipe for Palace Cafe's Shrimp Tchefuncte is from