Tuesday January 04, 2011
Here is one of the meals I made this week; a wonderful winter comfort meal from her cookbook Crescent City Cooking: Shrimp Clemenceau. While it is very rich and should be saved for special occasions, this shrimp, potato and pea dish is taken to another level when doused with a tantalizing, spicy lemon, wine, butter sauce. Bon Temp Rouler!
In trying to find the origins of Clemenceau, I came upon this article in The Washington Post: "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".
Susan Spicer from Crescent City Cooking
- 2 Idaho Potatoes, cut into ¼ inch cubes
- 3 ½ Tbsp. olive oil
- 1 lb. shrimp, headless, peeled and deveined
- 1 lb. mushrooms, quartered
- 1 tsp. garlic, minced
- ½ cup peas, frozen or fresh (or sugar snaps or snow peas, blanched)
- ½ cup white wine
- 2 lemons, fresh, juice only
- 6-8 Tbsp. butter, unsalted, softened
- to taste, salt, ground black pepper and hot sauce
- ¼ cup green onion, finely sliced
- 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.
- In large saute pan, heat 1 Tbsp. oil and saute shrimp until pink. Remove from pan and add 2 Tbsp. oil to pan.
- Add potatoes and cook until golden brown. Add mushrooms and cook another 3-4 minutes, adding another tsp. oil if necessary.
- Add garlic and cook for 1 minute; add peas and return shrimp to pan.
- Stir or toss to combine ingredients, season to taste with salt and a little pepper, then remove all to warm platter.
- Pour the wine and lemon juice into the pan and bring to a boil, whisking all the brown bits from bottom of the pan. Let simmer until liquid is reduced to about 2 Tbsp.
- Whisk in the softened butter 1 Tbsp. 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.