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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
6 ounces cold butter, divided |
1/2 teaspoon creole seasoning |
2 ounces clam juice |
1 teaspoon finely minced fresh garlic |
10 to 12 large shrimp (21 to 25 count), peeled and de-veined, with tails |
1/4 cup button mushrooms, sliced 1/4-inch thick |
2 tablespoons minced fresh parsley leaves |
3 tablespoons thinly sliced scallions, green part only |
day old french bread rounds, sliced 3/4-inch thick |
Directions:
1. Melt 4 ounces of the butter in a skillet. Add the Creole seasoning, clam juice, garlic and shrimp. Saute until the shrimp are pink. Add the mushrooms, parsley, and scallions. Saute until the mushrooms are tender, about 2 to 3 minutes. Add the remaining 2 ounces of butter and continue cooking until the sauce is creamy. Server over French bread rounds in shirred egg dishes or shallow soup bowls.
2. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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