Shrimp Chippewa - Creole Sauteed Shrimp and Compound Butter Recipe

[Saviolo]

This recipe originated at Commander's Palace in New Orleans and was developed by the legendary Paul Prudhomme. There are a few different variations of this recipe, and this one is primarily based on the version from Brennan's of Houston. Sauteed shrimp are no great secret or anything, but the real key to this recipe is the incredibly delicious compound butter that you finish sauteeing the shrimp in! We served this over rice, but it also makes a really delicious dish served over grits (and we have a great recipe for cheesy grits on our channel).

There are a couple of ways to change this recipe up, as well. Mushrooms are sometimes added to the compound butter (and if you use something like dried porcini, you can reconstitute them in the cognac with the sundried tomatoes). It's a Paul Prudhomme recipe, so of course it's swimming in butter and cognac. Also, feel free to mince the garlic and shallot if you don't want to grate them, but grating them will get more of the flavour throughout your compound butter.

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[mopinko]

1. there's a restaurant near here that serves a version of this.

w pasta. love it.

my one disappointment w the chicago restaurant scene is that there isnt much good cajun.
there are a few joints, but i cant get a good jambalaya from grubhub to save my soul. if i want it, i have to make it.
good blackened fish, same.

this place has some good dishes, but they arent rly a cajun restaurant.

[Saviolo]

6. Yeah, the further north you go, the harder it is

Here in southern Ontario, it's hard to even get decent Tex Mex, but there are a few really excellent BBQ places popping up here and there, now. Cajun and Creole food is even rarer.

[mopinko]

7. yeah, but we have everything in chi.

my hood esp. people from everywhere.

[in2herbs]

2. Everything tastes better with butter! (and/or mayonaise) Thnx. nt

[Saviolo]

5. So much of French cooking is just a way to get butter into your mouth.

[Laura PourMeADrink]

3. How pronounced is the cognac flavor? I have tried

but cognac has a very offensive taste to my palate. I wonder if brandy or something else would work.

I'm really kind of surprised that Paul Prudhomme created this recipe. When I used to watch him on TV all the time he always pushed slowly "melting" the spices over heat.

PS. Good video!

[Saviolo]

4. We wish we had a gas stove, too!

You'll see a gas stove in a lot of our earlier videos at our last place, but we had to move because our landlord screwed us.

We do have one induction burner, which has been awesome.

You could definitely use brandy in this. You could even use something like bourbon if you wanted!

[wryter2000]

8. Love Paul Prudhomme

Many of his recipes require a lot of work, but the results are always amazing.

[Saviolo]

9. The Paul Prudhomme version of this one is soupier

A soup made from butter and cognac? Yeah, sounds like Prudhomme XD

[Laura PourMeADrink]

10. I made it with maybe half the ingredients and it was delicious. I've got the solidified butter

and a piece of redfish and some shrimp we got fresh off the boat this weekend in Galveston

Can't wait to taste it. I did order some organic sun-dried tomatoes which I'll try to incorporate once the butter is melted I guess. Thank you so much.

[Laura PourMeADrink]

11. Are you on YouTube? Of course I was doing it by memory and forgot

The basil/herbs up front. Have you ever made compound butter and forgot an ingredient? It's like all these thoughts go through your mind like should you soften it up and mix the missing ingredient in? LOL

I want to try more of your recipes. Thank you so much for sharing

[Saviolo]

12. Yup, all of our recipes are up on YouTube

And the recipes and procedures (and ingredients) are in the description.

https://www.youtube.com/c/loveyourfood