Masson’s Shrimp Robert
Updated: Jan 4
While researching the book Lost Restaurants of New Orleans for an article, I came across a couple of recipes from the closed Lakefront restaurant Masson’s. While they did not make it to the article, I thought I should share them with you this week.
24 medium Shrimp, peeled
1/2 stick (4 tablespoons) Butter
1 medium White Onion, sliced julienne
1 ripe Tomato, peeled, seeded, and cut into eights
1 tablespoon chopped Garlic
1 medium Bell Pepper, sliced julienne
1 teaspoon Green Peppercorns
Salt to taste
Dash of Tabasco
1 1/2 cups cooked Rice or Pasta
Sauté shrimp in the butter until they turn pink. Remove shrimp from pan and set aside. In the same butter, sauté the vegetables until they begin to soften. Add peppercorns, salt and tabasco. Return shrimp to the pan; toss lightly with vegetables. Serve pan contents, including butter, over cooked rice or pasta.
Good Cooking, Good Eating and Good Living!!!