Marigny is a term given to several New Orleans style dishes. The term refers to Faubourg Marigny, pronounced ("FO-berg MA-ra-nee") and is the name of a neighborhood in New Orleans near the French Quarter. According to my research, the term doesn’t refer to any particular ingredient or style of cooking, in fact, dishes with this name have very little in common. However, they all have a strong Cajun or Creole influence. The following recipe was adapted from a Louisiana Episcopal Church cookbook, and is delicious served over either rice or pasta.
6 Servings
2 tablespoons butter, divided
1/2 cup chopped onions
1/2 pound sliced fresh mushrooms
1 pound raw jumbo shrimp, peeled and deveined; tails removed
1/2 teaspoon salt
3 cloves garlic, finely chopped
1/2 cup brandy
1 cup whipping cream
4 cups Basic Creole Sauce
- Melt 1 tablespoon of the butter in a large skillet; add the onions and mushrooms and cook until soft.
- Transfer to a bowl and set aside.
- Sprinkle the shrimp with salt.
- Melt the additional tablespoon of butter in the skillet and add the shrimp and garlic; stir over medium high heat until the shrimp turn pink.
- Turn down the heat and add the brandy; cook 1 minute, then add the whipping cream.
- Mix the onion/mushroom mixture into the shrimp and add the Creole sauce.
- Bring to a boil and serve over rice.
Amount Per Serving:
Calories 344 Calories from Fat 176
Percent Total Calories From: Fat 51% Protein 22% Carb. 13%
Nutrient Amount per Serving
Total Fat 20 g
Saturated Fat 12 g
Cholesterol 213 mg
Sodium 852 mg
Total Carbohydrate 11 g
Dietary Fiber 0 g
Sugars 0 g
Protein 19 g
Vitamin A 18% Vitamin C 8% Calcium 0% Iron 16%