This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Food builds big bridges. If you can eat with someone, you can learn from them, and when you learn from someone, you can make big changes. We changed the course of America in this restaurant over bowls of gumbo. We can talk to each other and relate to each other when we eat together." -Leah Chase, chef/owner of Dooky Chase's Restaurant
When I first read about this dish I was dubious. It doesn't seem that the ingredients will work together: potatoes, shrimp, mushrooms... and peas? However, the more I thought about it the more intrigued I became.
Most Shrimp Clemenceau recipes, as with many recipes in general, call for much too much fat - usually butter. I don't have anything against butter, but any ingredient that simply overwhelms the dish is a problem. The butter does provide richness, but too much of a good thing is just that: too much.
I think the real secret to this recipe is the shrimp stock. It's easy to make (here's how to make your own shrimp stock) and freezing the stock means you always have some on hand. The stock combined with the lemon, pepper, and butter makes a great sauce while roasting the potatoes and mushrooms with the garlic and thyme make for a perfect, crispy, garlicky, umami base to the dish. The sweet peas really round out the dish: what seemed improbable to me is actually fantastic.
Servings: 2 | Serving size: 4 ounces shrimp with veggies and sauce
Cooking time: 30 minutes
This recipe can easily be multiplied. Leftovers are OK; reheat gently to avoid overcooking the shrimp.
Place a large skillet in the oven and preheat to 400F.
Place the water in a small saucepan over high heat. Bring to a boil, then reduce heat to a simmer and add the peas.
Blanch the peas, stirring occasionally, for six minutes, then drain the water and place the peas immediately into the ice water.
When the peas are cooled, drain the water and place the peas on a plate lined with paper towels. Pat dry and set aside.
When the oven comes to temperature, place the olive oil in the skillet in the oven and add the potatoes and thyme.
Roast, stirring occasionally, for 10 minutes.
Add the mushrooms and the garlic and return the pan to the oven. Roast, stirring occasionally, another 10 minutes.
While the potatoes and mushrooms are roasting, place the butter in a skillet over medium-high heat. When the butter is foaming, add the pepper and the lemon zest, stir, then add the shrimps.
Cook the shrimps for 4 minutes, then turn the shrimps over and add the sugar snap peas.
Cook the shrimps for another 3 minutes and add the wine, stock, honey, lemon juice, and salt.
Stir the sauce and cook for another 2 minutes.
Remove the potato and mushroom mixture from the oven and discard the thyme stems.
Divide the potato and mushroom mixture between two plates and top with the shrimp, peas, and sauce mixture.
Serving size: 4 ounces shrimp with sauce
|Calories 398||Calories from Fat 117|
|% Daily Value|
|Total Fat 13g||17%|
|Saturated Fat 5g||23%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 37g||14%|
|Dietary Fiber 5g||17%|
|Vitamin K 33mcg|