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.