Shrimp Clemencea

Name: Shrimp Clemencea
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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

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Level: Intermediate
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

Level: Intermediate
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

Ingredients

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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

Directions

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.