Shrimp Chippewa is a luxurious, restaurant-quality dish originating from Commander’s Palace in New Orleans. This elegant stew combines tender shrimp and earthy mushrooms in a deeply savory chicken stock base, finished with a generous amount of butter to create a velvety, rich sauce. The aromatics of garlic, green onions, and fresh parsley provide a bright, herbal counterpoint to the heavy richness of the butter. It is a sophisticated yet comforting meal that feels special enough for a dinner party but is straightforward enough for a weekend treat. Serve it hot in deep soup plates with crusty French bread for dipping into the flavorful broth. The combination of seafood, mushrooms, and butter makes this a truly satisfying experience for seafood lovers.
Shrimp Chippewa
Description
Shrimp Chippewa is a luxurious, restaurant-quality dish originating from Commander's Palace in New Orleans. This elegant stew combines tender shrimp and earthy mushrooms in a deeply savory chicken stock base, finished with a generous amount of butter to create a velvety, rich sauce. The aromatics of garlic, green onions, and fresh parsley provide a bright, herbal counterpoint to the heavy richness of the butter. It is a sophisticated yet comforting meal that feels special enough for a dinner party but is straightforward enough for a weekend treat. Serve it hot in deep soup plates with crusty French bread for dipping into the flavorful broth. The combination of seafood, mushrooms, and butter makes this a truly satisfying experience for seafood lovers.Ingredients
Directions
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Combine the chicken stock, chopped green onions, and chopped parsley in a bowl. Let stand for 10 minutes to allow the flavors to meld.
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In a large heavy-bottomed pot or Dutch oven, melt 1/2 cup of the butter over medium-high heat.
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Add the shrimp, chopped garlic, and sliced mushrooms to the pot. Sauté until the shrimp are pink and opaque and the mushrooms are tender, about 3-4 minutes.
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Pour the chicken stock mixture into the pot with the shrimp and mushrooms. Bring the liquid to a gentle boil.
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Remove the pot from the heat.
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Add the remaining 1 cup of butter, a small piece at a time, stirring constantly until each piece is fully melted and emulsified into the sauce.
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Ladle the hot stew into soup plates and serve immediately with crusty French bread for dipping.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1885.1kcal
- % Daily Value *
- Total Fat 83.0g128%
- Saturated Fat 47.3g237%
- Cholesterol 2321.5mg774%
- Sodium 4968.2mg208%
- Total Carbohydrate 12.8g5%
- Dietary Fiber 2.2g9%
- Sugars 7.8g
- Protein 284.4g569%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is attributed to Chef Gerhard Brill of Commander's Palace in New Orleans.
The large amount of butter is essential for the authentic texture and flavor of Shrimp Chippewa. Do not reduce it significantly, as it acts as the thickening agent and provides the signature richness.
For best results, use fresh, high-quality chicken stock. Avoid using low-sodium stock if you prefer the traditional robust flavor, but adjust salt to taste.
Serve immediately while hot. The sauce may separate if allowed to cool and reheat slowly; if reheating, do so gently over low heat while stirring.
Crusty French bread or baguette is the traditional accompaniment for dipping into the rich broth.
