This light Shrimp Clemenceau was popularized in classic New Orleans restaurants

Southern Kitchen
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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.

Serves: 4

Hands On Time: 50 minutes

Total Time: 50 minutes

Ingredients

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

Instructions

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.