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Chef Kelley McCann's Shrimp Au Vin

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BATON ROUGE - Chef Kelley McCann from Galatoire's showed us how to make his recipe for shrimp au vin today on News 2 at 4.

If you have questions about any of his ingredients, send him an email.

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Shrimp Au Vin

2 Lb. 21/25 shrimp (peeled and de-veined)
3 T. oil
4 cups button mushroom (sliced)
1 cup green onion (chopped)
3 T. garlic (chopped)
1 cup white wine
1 cup water
6 butter chips
½ all purpose flour
Salt and Pepper
16 oz white rice

Place a large sauté pan on medium heat and add oil. Season shrimp with salt and pepper and add to sauté pan. Cook shrimp on both sides for 2 minutes each then add mushrooms. When mushrooms are cooked, add garlic. When you can smell the garlic, deglaze the pan with white wine. Allow wine to come to a simmer and add water, then simmer. Take butter chips, toss in flour and add to sauté pan. Allow the sauce to thicken and be sure to stir so flour does not stick, then add green onions. Place 4 ounces of rice in individual bowls. Adjust seasoning then separate shrimp and sauce into the four bowls and enjoy!

 

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