Today’s Sundays with Friends comes from my Mom’s friend, CJ. She resided in New Orleans until Katrina hit, when they lost everything. From what I hear, and my little bit of email correspondence with her, she is quite the strong, good-hearted woman. I will let her tell you about the recipe below, but when someone mentions a Yacht Club, I just feel like I need to get all dolled up and appear as if I fit in. Thank you for joining us today, CJ. I can’t wait to try this recipe! (I saw there is another one you sent over…it looks just as delicious! Coming soon. *smiles*)
This easy recipe is from the Southern Yacht Club in New Orleans which is the second oldest yacht club in the United States. SYC sailors have won many Olympic medals through the years. The clubhouse was moderately damaged by Katrina’s wind and flood waters but was destroyed by a massive fire which burned in the hours following the storm. After two years of construction, the new clubhouse was opened in 2009.
I have personally never been to the yacht club, but found this recipe in a magazine and have enjoyed it with my family several times. It reminds us of our New Orleans home and it’s fun to think I’m serving a “fancy” yacht club dinner.
- 1 stick butter
- 16 oz. sliced white mushrooms
- 2 pounds medium shrimp, peeled
- 4 cloves garlic, finely minced
- 2 Tbsp Italian flat leaf parsley, chopped
- 3 green onions, thinly sliced
- Cooked rice
- Melt butter in large sauté pan.
- Add mushrooms and sauté until lightly browned.
- Salt & pepper to taste.
- Add the rest of the ingredients and stir.
- Cover to preserve juice.
- Sauté for 5 minutes or until shrimp are pink, stirring a few times.
- Serve immediately with rice and crusty bread for “soppin’ up the juice”.