Chef Jude Tauzin of Catahoula Restaurant

Shrimp St. Charles

2 oz Olive Oil
12 large Shrimp
4 oz Sun-Dried Tomatoes
8 ea Shitake Mushrooms (Julienne)
4 oz Roasted Red Bell Pepper (Diced)
2 ea Green Onion
4 oz White Wine
Salt & Pepper to taste
10 oz Heavy Cream

Method:
Place oil in a large sauté pan on high heat. Add shrimp and sauté until cooked through, deglaze the pan with the white wine and add the sun dried tomatoes, mushrooms, bell pepper and green onion. Season with salt and pepper, sauté together for about 2 mins. & add heavy cream. Let cream reduce for 2 mins., remove from heat and pour sauce over your favorite pasta. Finish off with fresh grated Parmesan cheese and a dollop of Pesto.

Basil Pesto Ingredients:

½ lb Fresh Basil
2 Tbl Fresh Garlic
½ cup Roasted Pecans
½ cup Olive oil
½ cup Parmesan Cheese (shredded)
To taste Kosher Salt
To taste White Pepper

Method:
Combine all ingredients into a food processor and blend on high until all ingredients are mixed thoroughly.

Enjoy!