Recipe

Shrimp Clemenceau

“Clemenceau” is the name of a classic Creole chicken dish. But if you take the same ingredients and substitute big shrimp for the chicken, you get a unique dish with a great blending of flavors. It comes out best if you buy whole shrimp, peel them, and make a shrimp stock from the shells. The first place I ever had this–and the basis for this recipe–is from the hand of Leah Chase at Dooky Chase.

  • 2 large potatoes, cut into 1/2-inch dice
  • Vegetable oil for frying
  • 1/2 stick butter
  • 32 medium (21-25 count) shrimp, peeled
  • 1/2 tsp. crushed red pepper
  • 2 oz. dry white wine
  • 1 cup sliced fresh mushrooms
  • 4 artichoke hearts, quartered
  • 2 cloves garlic, chopped
  • 1 cup shrimp stock
  • 2 green onions, chopped
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 cup frozen petit pois peas

1. Heat the vegetable oil to 375 degrees, and fry the potatoes until they’re golden brown. Don’t eat too many of them as you do.

2. Heat the butter in a skillet over medium high heat. Add the shrimp and crushed red pepper. Cook the shrimp until they turn pink. Remove the shrimp from the pan and set aside.

3. Add the white wine and bring it to a boil. Add the mushrooms, artichoke hearts, garlic, and shrimp stock. Cook over medium-low heat, agitating the pan to mix the ingredients. Reduce the liquids until the mixture is quite wet but there is no standing liquid in the bottom of the pan.

4. Add the fried potatoes, green onions and peas. Cook until everything is heated through. Adjust seasonings to taste, and serve with hot French bread on the side.

Serves four.


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