Recipe courtesy of Galatoire's Restaurant

Shrimp Clemencea

  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. Preheat a deep fryer to 350 degrees F.
  2. 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.
  3. 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.
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