Ingredients for Shrimp Toulouse
- 1 pound (454 grams) peeled and deveined shrimp
- 5 ounces (142 grams) butter (2 ounces melted + 3 ounces cold)
- 8 ounces (227 grams) sliced mushrooms
- 1 cup (approximately 150 grams) sliced green bell pepper
- 1 cup (approximately 150 grams) sliced red bell pepper
- 1/2 cup (approximately 50 grams) chopped green onions
- 1 tablespoon Creole seasoning
- 1/2 cup (120 ml) dry white wine
- 2 cups cooked white rice
- fresh parsley (optional)
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How to Make Shrimp Toulouse
- Melt 2 ounces (57 grams) of butter in a large sauté pan over medium heat.
- Add 8 ounces (227 grams) sliced mushrooms and 1 cup (approximately 150 grams) each of sliced green and red bell peppers. Sauté for 5-7 minutes, until softened and slightly translucent.
- Stir in 1/2 cup (approximately 50 grams) chopped green onions, 1 pound (454 grams) peeled and deveined shrimp, and 1 tablespoon Creole seasoning. Sauté for 3-5 minutes, until the shrimp turn pink and opaque.
- Pour in 1/2 cup (120 ml) dry white wine. Bring to a simmer and cook until the liquid is reduced by half (approximately 3-5 minutes).
- Reduce heat to low. Slowly whisk in 3 ounces (85 grams) of cold butter, 1 ounce (28 grams) at a time, until the sauce is smooth and emulsified.
- Remove from heat and serve immediately over 2 cups cooked white rice. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
6g
Fat
196g
Carbs
1g