Shrimp Clemenceau
Shrimp Clemenceau is a classic Creole dish that originates from New Orleans, Louisiana. Named after Georges Clemenceau, a French statesman who played a key role in World War I, this dish reflects the city's rich culinary heritage, blending French and Southern influences. The star of the dish is typically Gulf shrimp, which are sautéed to perfection and served with a flavorful medley of vegetables. The vegetables commonly include diced potatoes, green peas, and cherry tomatoes, creating a colorful and vibrant presentation.
What sets Shrimp Clemenceau apart is the addition of a distinctive sauce that ties the ingredients together. The sauce is often a decadent blend of butter, garlic, and herbs, infusing the dish with a robust and savory flavor profile. This Creole delight is not only a celebration of Gulf Coast seafood but also a testament to the diverse and dynamic culinary traditions that define the cuisine of New Orleans. Shrimp Clemenceau is enjoyed for its harmonious combination of textures and tastes, making it a beloved dish that pays homage to both French and Southern influences in the heart of the American South.
Ingredients:
2 cups diced potatoes
3 T olive oil
5 T butter
1 lb cremini mushrooms, cleaned and cut into quarters or sixths, depending on size
1 lb shrimp, peeled and deveined
2 cups peas, frozen are fine
salt and pepper to taste
hot sauce (Louisiana hot sauce works best)
1-3 medium shallots, finely diced (to taste, I increased the shallot as we like a lot of onion)
1 1/4 cups white wine
1/4 cup fresh lemon juice
4-6 garlic cloves, minced
3 scallions, finely chopped
Instructions:
Preheat the oven to 325 F and prepare a large, oven-safe bowl.
Pat dry the potatoes and brown them in a skillet with oil and butter until crispy.
Transfer the potatoes to the bowl and place it in the oven at 275 F. In the same skillet, cook mushrooms in olive oil until crispy, then add them to the potatoes.
Cook shrimp in batches until barely done, avoiding overcooking. Toss the shrimp with potatoes and mushrooms, add peas, and return the bowl to the turned-off oven.
Deglaze the skillet with shallots and wine, reducing it to a glaze.
Add garlic, hot sauce, salt, and pepper, then whisk in butter gradually. Pour this sauce over the potato mixture, toss to combine, and adjust seasoning if needed
. Serve immediately. This recipe creates a delicious dish with crispy potatoes, mushrooms, shrimp, and peas in a flavorful sauce!