This Shrimp with Cognac and Local Legumes tastes even better when made with fresh Louisiana shrimp like the ones Ray Brandhurst catches and his wife Kay brings to the market. As many in our market community know, Ray was diagnosed with extensive small cell lung cancer, which has spread to his liver. This Sunday, a star chef studded fundraiser will be held at the Uptowner to help cover Ray's medical bills.

Ingredients

• 1 tablespoon chopped fresh garlic
• 1 medium onion, diced
• 1 pound chanterelle mushrooms, sliced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 tomatoes, peeled, sliced and diced
• 3 ears corn, shucked and blanched, with kernels cut from cob
• 2 ounces (1/4 cup) cognac
• 2 cups fish fumet or chicken broth
• 2 cups assorted local legumes (such as black eyed peas, limas, cow peas), blanched
• 1 pound shrimp (16–20 count), peeled and deveined
• 1/2 cup (1 stick) butter
• Creole seasoning
• salt and pepper

Directions

In a heavy-bottomed sauté pan, melt 3 tablespoons of butter; add garlic and onion cooking over medium heat until translucent. Add mushrooms, bell peppers, tomatoes, and corn. Deglaze the pan with cognac. Add fumet and simmer for 2 minutes. Add legumes and cook until tender. Just before serving, add shrimp and cook until pink. Mount with butter by stirring in tablespoon by tablespoon until desired richness is reached. Season with Creole seasoning, salt, and pepper.

Serves 4

Recipe compliments of Tory McPhail, Executive Chef Commander's Palace