Potato Shrimp Clemenceau

Potato Shrimp Clemenceau

Susan Spicer
Bayona Restaurant
New Orleans, Louisiana

Yield: 4 servings
Calories: 408
Sodium: 438 mg
Fat: 30 g
Protein: 28 g
Cholesterol: 219 mg



  1. Bring Idaho potatoes to boil in salted water. Simmer 3-5 minutes or until just cooked but still firm; drain. Shock in ice water. Drain and pat dry.
  2. In a large sauté pan, heat 1 tablespoon oil and sauté shrimp until pink. Remove from pan and add 2 tablespoons oil to pan. Add potatoes and cook until golden brown.
  3. Add mushrooms and cook another 3-4 minutes, adding another teaspoon of oil if necessary. Add garlic and cook for 1 minute; add peas and return shrimp to pan.
  4. Stir or toss to combine ingredients, season to taste with salt and a little pepper, then remove all to a warm platter. Pour the wine and lemon juice into the pan and bring to a boil, whisking all the brown bits from the bottom of the pan. Let simmer until liquid is reduced to about 2 tablespoons.
  5. Whisk in the softened butter 1 tablespoon at a time. (Sauce should be creamy and not too sharp.) Season with salt, pepper and lots of hot sauce. Pour evenly over the shrimp/potato mixture. Garnish with green onions.