Recipe courtesy of Marcelle Bienvenu of Louisiana Cookin' and The Times-Picayune. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.

Makes 16 pieces

Ingredients

1 stick unsalted butter

1/2 cup chopped green onions

1 teaspoon minced garlic

1/2 cup sliced fresh mushrooms

1/2 pound small (41-50) Louisiana shrimp, peeled and deveined

1 ounce brandy

several dashes Worcestershire sauce

salt and cayenne pepper, to taste

Directions

Heat the butter in a large skillet over medium heat. Add the green onions, garlic, and mushrooms. Cook, stirring until vegetables are wilted, 3 to 4 minutes.

Add the shrimp and cook slowly until they turn pink, about 5 minutes. Add the brandy and Worcestershire sauce and season with salt and pepper. Cook until heated through, about 3 to 4 minutes.

Serve over toast points, in pastry shells, or with pasta of your choice.