Categories: Recipes Date: Mar 21, 2011 Title: 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.
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.
Recipe compliments of Tory McPhail, Executive Chef Commander's Palace