Shrimp Clemenceau
- Cuisine: American
- Course: Main Course
- Features: Fast, Gluten-Free
Summary:
Chicken was the original main ingredient of this Creole creation, presumed to be the namesake of Georges Clemenceau (1841-1929), a French statesman who served a second term as prime minister of France during World War I and was considered a hero to New Orleanian Creoles of his era. It is also possible that the dish got its name from his grandson, Pierre Clemenceau, who was a New Orleans bon vivant.
This is a rich dish, to be served on rare occasions. The saturated fat can be reduced by substituting half of the clarified butter for olive oil.
Serve with crusty bread for dipping in the garlicky butter sauce.
4 to 5 servings
Ingredients:
- 1 1/2 cups clarified butter ; see NOTE (may substitute ghee)
- 1 large russet potato, peeled and cut into 1/2-inch dice
- 4 large portobello mushrooms, cut into strips that are 3 inches by 1/4 inch
- 1 1/2 pounds large, uncooked shrimp (peeled and deveined), preferably with tails left on
- 2 tablespoons minced garlic
- 1 1/2 cups fresh green peas, blanched (may substitute frozen peas)
- 1/4 cup minced flat-leaf parsley
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Directions:
Line a large baking sheet with several layers of paper towels.
Heat a large, dry skillet (not nonstick) over medium-high heat for 3 minutes.
Add 3/4 cup of the clarified butter to the skillet and heat for 2 to 3 minutes or just until the surface of the butter starts to turn brown.
Carefully slide the potato dice into the hot butter and cook, turning them occasionally, for about 5 minutes, until they are golden brown all over. Use a slotted spoon to transfer them to the paper-towel-lined baking sheet.
Add the remaining 3/4 cup of clarified butter to the same skillet, still over medium-high heat; heat for 1 minute. Add the mushrooms and cook, moving them with a spatula, for 2 to 3 minutes, until they are cooked through.
Increase the heat to medium-high and add the shrimp to the skillet; cook for 3 to 4 minutes, until they begin to turn pink. Add the garlic, peas, parsley and the browned, drained potatoes, stirring to combine. Cook for 2 to 3 minutes; the shrimp should be cooked through. Season with salt and pepper; remove from the heat. Serve hot, preferably in shallow soup bowls.
NOTE: To make clarified butter:Melt unsalted butter over low heat without stirring. Let it sit for several minutes, then skim off the foam. Leave the milky residue at the bottom and use only the clear (clarified) butter on top. Ghee, a type of clarified butter, is available in the international aisle of some large supermarkets.
Recipe Source:
Adapted from "Ralph Brennan's New Orleans Seafood Cookbook" (Vissi d'Arte Books, 2008).
E-mail the Food Section with recipe questions.
