Commander’s Palace has been honored by the James Beard Foundation Awards for its outstanding hospitality. The chefs who have cooked in its kitchens are equally outstanding, among them, Gerhard Brill, Paul Prudhomme, Emeril Lagasse, Jamie Shannon, and, today, Tory McPhail. When Gerhard Brill presided over Commander’s cuisine, his Shrimp Chippewa was popular with diners — who, it must be said, were not watching their waistlines.
- Shrimp - 3 pounds, uncooked, medium (20 count) (about 60 shrimp), peeled
- Fresh mushrooms - 1-1/2 cups, sliced
- Green Onions - 1-1/4 cups, chopped
- Butter - butter
- Garlic Cloves - 4, chopped
- Chicken Stock - 7 cups
- Parsley - 1/4 cup, chopped
Sauté the shrimp, garlic, and mushrooms in 1/2 cup butter over medium-high heat about 3 minutes, until shrimp turn pink and the garlic is translucent. Add parsley and green onions to the chicken stock and add to the shrimp. Bring the mixture to a boil. Remove from the heat and swirl in the remaining butter. Serve in a soup plate with French bread for dipping.