I got this recipe in an e-mail years ago. I don't know the source, but I know it tastes good.

The Tchefuncte River, located north of New Orleans, was named after a local Native American tribe that once inhabited the area. The word "meunière" is French for "miller's wife", and refers to a style of cooking where food (usually fish or shellfish) is seasoned, lightly dusted with flour and sauteed simply in butter. The sauce made from these drippings is combined with lemon juice and parsley.

Rice

2 tbl	butter
1½ cups	parboiled (converted) rice
½	diced medium onion
3 cups	chicken stock

Meuniére Sauce

1 tbl	lemon juice
7 tbl	Worcestershire sauce
3 tbl	Louisiana style hot sauce (Not Tabasco, it's too hot.)
½ cup	half & half
3 tbl	butter
	salt
	white pepper

Sautéed Shrimp

3 cups	sliced button mushrooms
1½ lbs	peeled medium shrimp
3 cups	chopped green onions
2 tsp	flour
6 tbl	butter
	salt and black pepper

First make the rice.  Heat a 3-quart saucepan, then add the butter and melt. Add the onion and rice. Brown the rice and onion on high heat, stirring constantly. Add the chicken stock, bring to a boil, and stir. Reduce the heat to low and let simmer, cover, and cook for approximately 20 minutes. When the rice is done uncover it and let it sit for 10 minutes.

While the rice is cooking make the meunière sauce. In a large saute pan combine the lemon juice, hot sauce, Worcestershire sauce and half & half. Blend with a wire whisk over medium heat.  As soon as the meunière sauce reaches a simmer turn the heat down to maintain the simmer.  Cook this for at least 10 minutes.  The 10 minute part is very important.  The hot sauce has a lot of vinegar and simmering the meunière sauce for 10 minutes will make it evaporate.  If you don't do this the meunière sauce will have an odd vinegar taste.  If the meunière sauce starts to thicken, add a little water to maintain the original consistency. Now slowly add the butter, one tablespoon at a time while stirring constantly. As you add the last tablespoon of the butter, remove from heat and continue to stir. Taste, then season with salt and pepper. The sauce is now ready to serve; cover and keep warm.

Wash the shrimp in cold water, dry them off as much as possible and put them in a mixing bowl.  Season the shrimp with salt and pepper, then sprinkle the flour over them and mix well to coat the shrimp. Melt the butter in a medium saute pan then add the green onions and mushrooms. Cook the onions and mushrooms over high heat for 3-4 minutes, stirring constantly. Add the shrimp and cook until shrimp just turn pink. There should be a good bit of juice in the pan from the mushrooms and shrimp. When ready to serve, add the ½ of the meunière sauce. Taste it and add more meunière sauce if you’d like.

Serve over the rice. Feeds 4 hungry people. Six not so hungry.

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