One of the most popular courtyards for outdoor dining in New Orleans is the Court of Two Sisters. Located on Royal Street in the French Quarter, this restaurant was a notions shop that two Creole sisters owned. The two sisters, Emma and Bertha Camors, outfitted many of the city’s finest women with formal gowns, lace and perfumes imported from Paris. The courtyard is a great place of a meal, as long as the weather is pleasent. We should be getting to a few week window when the weather is nice enough to dine outside.
Here is a wonderful and simple shrimp dish. Named after one of the nearby streets, Shrimp Toulouse makes a great appetizer or entree.
2 pounds 36-40 count Shrimp, peeled and deveined
1 pound Butter, softened
1 1/2 cup mushrooms, sliced
1/2 cup green Bell Pepper, small diced
1/2 cup red Bell Pepper, small diced
1/2 cup Green Onions, sliced
2 teaspoons Toulouse seasoning (Creole Seasoning)
1/4 cup White Wine
Heat 2 ounces of butter in a large sauté pan. Add mushrooms, green, and red bell peppers and sauté until clear. Add green onions, shrimp, and Toulouse seasoning and sauté until shrimp start to turn pink. Add white wine and reduce liquid by half.
When liquid is reduced, swirl butter, about 3 ounces at a time, over low heat. When all butter is incorporated, remove from heat and serve over white rice.
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