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.