Chef John Folse's Shrimp Malarcher

Prep Time: 45 Minutes
Yields: 6 Servings

This dish was named in honor of the famous Malarcher sugar planters of the Louisiana River Road. The sugar cane plantation was located west of New Orleans in Convent, Louisiana.

3 dozen (21–25 count) shrimp, peeled and deveined
¼ pound butter
1 tbsp minced garlic
¼ cup sliced green onions
¼ cup sliced mushrooms
¼ cup diced red bell peppers
¼ cup diced yellow bell peppers
¼ cup diced green bell peppers
2 tbsps flour
1 ounce dry white wine
2½ cups hot shellfish or chicken stock (see recipe)
1 tsp lemon juice
1 tsp chopped parsley
salt and cracked black pepper to taste

In a heavy-bottomed sauté pan, melt butter over medium heat. Sauté garlic, green onions and mushrooms 2 minutes or until mushrooms are slightly wilted. Stir in all bell peppers and cook 1 additional minute. Add shrimp and stir-fry 2 minutes or until they begin to turn pink and curl. Whisk in flour and blend until a white roux is achieved. Deglaze with wine and add hot stock, whisking well into seasoning mixture. Add lemon juice and parsley then season to taste using salt and pepper. Cook until sauce is thickened and shrimp are perfectly done. Use additional chicken stock if the sauce becomes too thick. Serve in an au gratin dish or heated chafing dish with garlic croutons.