Shrimp Chippewa

* Exported from MasterCook *

SHRIMP CHIPPEWA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Masterchefs
Norleans Pal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
56 md Shrimp, raw, peeled
1 1/2 c Mushrooms, sliced, fresh
1 1/4 c Onions, green, chopped
1 1/2 c Butter
4 ea Garlic, cloves, chopped
7 c Stock, chicken
1/4 c Parsley, chopped

Add the parsley and green onions to the chicken
stock. Set aside. (This will allow the parsley and
green onions to merge with the stock before further
use.)

Saute the shrimp, garlic and mushrooms with a 1/2
cup of butter.

Combine the chicken stock mixture with the shrimp
and mushroom mixture and bring to a boil.

Take the pan off of the fire and add the
remaining butter, with stirring, a little at a time,
until all of it has been added and melted. (The
butter will thicken the sauce).

Serve in a soup plate with French bread for
dipping.

Source: Great Chefs of New Orleans, Tele-record
Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerhard Brill, Commander's Palace
Restaurant, New Orleans



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