Recipe courtesy of Galatoire's Restaurant
Shrimp Clemencea
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 434
- Total Fat
- 27
- Saturated Fat
- 16
- Carbohydrates
- 36
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 15
- Cholesterol
- 162
- Sodium
- 540
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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
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.