2 baking potatoes, like russets, peeled and cut into 1/2-inch squares
1/2 cup clarified butter
4 dozen shrimp, peeled
2 cups sliced mushrooms
4 cloves garlic, minced
1/2 teaspoon cracked black pepper
1 (15-ounce) can early peas
Preheat a deep fryer to 350 degrees F.
Add the potatoes to the oil and deep-fry until the potatoes are cooked through and golden brown. Drain on a paper towel lined plate.
Heat the clarified butter in a large saute pan over medium heat. Saute the shrimp until they are pink, about 3 minutes. Add the mushrooms and continue to cook until tender. Add garlic, black pepper, and potatoes and saute for 2 minutes. Drain off the excess butter, add the peas, and cook until the peas are heated through.