Recipe courtesy of Marcelle Bienvenu of Louisiana Cookin' and The Times-Picayune. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.
Makes 16 pieces
1 stick unsalted butter
1/2 cup chopped green onions
1 teaspoon minced garlic
1/2 cup sliced fresh mushrooms
1/2 pound small (41-50) Louisiana shrimp, peeled and deveined
1 ounce brandy
several dashes Worcestershire sauce
salt and cayenne pepper, to taste
Heat the butter in a large skillet over medium heat. Add the green onions, garlic, and mushrooms. Cook, stirring until vegetables are wilted, 3 to 4 minutes.
Add the shrimp and cook slowly until they turn pink, about 5 minutes. Add the brandy and Worcestershire sauce and season with salt and pepper. Cook until heated through, about 3 to 4 minutes.
Serve over toast points, in pastry shells, or with pasta of your choice.