Food Network: Shrimp Clemenceau

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Shrimp Clemenceau
Recipe from Everyday is a Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999.

Ingredients
3 cups vegetable oil
2 large Idaho potatoes, peeled and cut into small dice (about 3 cups)
2 teaspoon olive oil
1/2 cup chopped yellow onions
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound medium shrimp, peeled and deveined
1/3 teaspoon cayenne
6 ounces boiled ham, cut into small dice
1/2 cup fresh sweet baby green peas, cooked
1 teaspoon chopped garlic

2 tablespoons unsalted butter
1 recipe Hollandaise Sauce, recipe follows
1 tablespoon finely chopped fresh parsley leaves

Directions
In a heavy, deep sauce pot or an electric deep-fryer,
heat the oil to 360 degrees F. Add the potatoes, in batches and fry until golden
brown, about 8 to 10 minutes. Remove the potatoes and drain on paper towels. In a
large, nonstick skillet over medium-high heat, heat the olive oil. Add the onions
and season with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper.
Cook for 2 minutes. Season the shrimp with 1/4 teaspoon of the salt and cayenne
and add to the skillet. Cook, stirring, for 2 minutes. Add the ham, peas,
garlic, and the potatoes. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon
of the black pepper. Cook for 3 minutes. Add the butter and cook, stirring for 1

minute. To serve, divide the mixture into 4 equal portions on serving plates.
Drizzle the Hollandaise Sauce over each plate and garnish with parsley.