There are many foods I have to eat when I go to New Orleans, but there are only three restaurants I must visit. I can't remember a place that ever gave me shrimp or gumbo that weren't good, but not everyone makes certain dishes: Cafe du Monde for beignets (you can get those elsewhere, but they don't taste the same), Louisiana Pizza Kitchen for the Greek Pizza and Palace Cafe for Shrimp Tcheufuncte.
This post is about Shrimp Tchefuncte. (I'm so proud I can spell that without looking it up.) I almost died when I saw the Palace Cafe Cookbook at the airport bookstore last year. At long last, I could make this at home! (I never even thought to ask the restaurant for the recipe and I didn't see this book during my French Quarter cookbook trek.)
I can't really say if there is a difference among hot sauce brands. In New Orleans there are three, Crystal, Original Louisiana (or Red Dot) and Tobasco. Red Dot is the #1 brand in Little Rock. Tobasco is in a different league compared to the other two in terms of heat. You'll want to use a regular hot sauce for this. Add Tobasco to taste later. I can't speak to Frank's or Texas Pete -- I refuse to buy them!
Tony Chachere's, please). When the shrimp are almost done, stir in the meunier sauce and chopped green onions.
Tools of the Trade: