From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Shrimp Robert This dish, a refugee from the now-gone Masson's, is a simple one to prepare, but it heightens the flavor of the shrimp wonderfully. Save this one for when you can find extra- pretty shrimp in the market. The quantities of onions and bell peppers are just as a guide; you should adjust them to your taste. An interesting and colorful variation is to use red, green, and yellow bell peppers instead of all green. The dish is the creation and namesake of Masson's long-time chef Robert Finley. It's a good one to cook to celebrate the opening of shrimp season this week. 24 medium shrimp, peeled 1/2 stick butter 1 medium white onion, sliced julienne 1 ripe tomato, cut into eighths, seeds and peel removed 1 Tbs. chopped garlic 1 medium bell pepper, sliced julienne 1 tsp. green peppercorns Salt to taste Dash of Tabasco 1 1/2 cups cooked rice or pasta 1. Saute shrimp in the butter until they turn pink. Remove shrimp from pan and set aside.     2. In the same butter, saute the vegetables until they just begin to soften. 3. Add green peppercorns, salt, and Tabasco to taste. 4. Return shrimp to pan; toss lightly with vegetables. Serve pan contents, including butter, over cooked rice or pasta. Serves four. Click here for an index of recipes from past editions. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com