Shrimp La Fein: A Lost French Quarters Dish We Still Make At Home

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   • Opening lots of REALLY cool Yarn  

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Shrimp La Fein is something I used to eat as a child when my father would take my sister and I to The Court of Two Sisters restaurant in New Orleans, Louisiana. My father acquired a cookbook that contained recipes from several famous restaurants in the French Quarters. One of those recipes was Shrimp La Fein. My father taught me how to make it from that cookbook. It's quick, easy, and delicious. The recipe was for a single serving so I adapted it into a family size.

Ingredients
1-12 ounce package of bacon
½ small onion, chopped (optional)
2 ribs celery, chopped (optional)
3 TBSP butter
1 ½ pounds of peeled & deveined shrimp
1 tsp salt
1 tsp paprika
½ tsp pepper
3 green onions, finely chopped
juice of a large lemon
Tabasco
Worcestershire Sauce

Dice bacon and sauté with onion and celery until the bacon is half cooked and the onion is clear. Pour off excess fat. Add butter, shrimp, green onion, salt, pepper, and paprika. Stir to coat shrimp. When the shrimp are turning pink, add several dashes of Tabasco and Worcestershire Sauce. Stir to coat.

Serve over rice or toast.

Bon appétit

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