Hands On Time: 50 minutes
Total Time: 50 minutes
1/2 pound fingerling potatoes, sliced into 1/4-inch-thick rounds
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 ounces cremini mushrooms, sliced
4 cloves garlic, minced
3 sprigs fresh thyme, stripped and chopped
8 ounces frozen sugar snap peas, thawed
1 pound large shrimp, peeled and deveined
Juice of 1 lemon
6 tablespoons unsalted butter, cut into cubes and chilled
Parsley leaves, for serving
Heat the oven to 400 degrees.
In a medium bowl, toss the potatoes with 2 tablespoons of the olive oil and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and roast in the oven until soft, 15 to 20 minutes.
Heat 2 more tablespoons of the olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and cook, stirring occasionally, until the mushrooms are soft and lightly caramelized, 5 to 7 minutes. Add the potatoes, garlic and thyme and cook until aromatic, about 1 minute. Add the peas and shrimp and cook until the shrimp just turn opaque, about 5 minutes.
Season to taste with salt and pepper and remove from the heat. Add the lemon juice, followed by the butter, and stir until butter has melted and formed a creamy sauce. Serve immediately, garnished with a few parsley leaves.
About the recipe
Popularized by stalwart New Orleans restaurants like Dooky Chase and Galatoire’s, shrimp Clemenceau involves sautéing shrimp with mushrooms, peas and Brabant potatoes, before serving in a light lemon butter sauce. To make the process easier, we’re using roasted fingerling potatoes instead of the traditional cubed russets, then making a pan sauce with lemon juice and butter.