Shrimp with Cognac and Local Legumes

Commander's Palace Executive Chef Tory McPhail has been a strong supporter of our CCFM from the beginning, but we're always flattered when he comes through the Market personally shopping for local ingredients. Those wise enough to freeze fresh shell peas last summer have a jump on shopping for ingredients for Tory's Shrimp with Cognac and Local Legumes.


  • 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


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

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.