Shrimp Clemenceau

Total Time:
55 min
10 min
45 min

4 servings

  • 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

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.

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