SHRIMP TCHEFUNCTE

Ingredients:

Rice Pilaf

2 oz. butter
1 medium onion, diced
salt & pepper
3 cups converted rice
6 cups chicken stock

Chef: Palace Cafe

In a 5-quart saucepan, 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 & pepper.

Meuniere Sauce

1 tsp. black peppercorns
3 lemons, peeled and quartered
3 Tbsp. hot Sauce
7 Tbsp. Worcestershire sauce
8 Tbsp. Heavy Whipping Cream
2 lbs. unsalted butter, room temperature
1/4 tsp. salt & white pepper

In a large saucepan, combine peppercorns, lemons, hot sauce & Worcestershire sauce over low heat. Reduce by 2/3. Add whipping cream and reduce by 1/2, 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 saucepan, still stirring constantly. 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. Cover and set aside.

Sautéed Shrimp

3 cups Domestic mushrooms
60 Louisiana shrimp
salt & pepper
3 cups green onions
6 tsp. butter

Wash (in cold water) and season shrimp with salt & pepper (you can use Creole seasoning). 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 meuniere sauce (see recipe) 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 3/4 of the rice.