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Shrimp Clemenceau

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B6, H, C, D, P
    MineralsNatrium, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3 cups vegetable oil

    2. 2 large Idaho potatoes, peeled and cut into small dice (about 3 cups)

    3. 2 teaspoons olive oil

    4. 1/2 cup chopped yellow onion

    5. 1 teaspoon salt

    6. 1/2 teaspoon freshly ground black pepper

    7. 1 pound medium-size shrimp, peeled and deveined

    8. 1/8 teaspoon cayenne

    9. 6 ounces boiled ham, cut into small dice

    10. 1/2 cup fresh sweet baby green peas

    11. 1 teaspoon chopped garlic

    12. 2 tablespoons unsalted butter

    13. Hollandaise Sauce

    Instructions Jump to Ingredients ↑

    1. In a heavy, deep pot or an electric deep-fryer, heat the vegetable oil to 360?F. Add the potatoes, in batches, and fry until golden brown, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.

    2. In a large, nonstick skillet over medium-high heat, heat the olive oil. Add the onion and season with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Cook for 2 minutes. Season the shrimp with 1/4 teaspoon of the salt and the cayenne and add to the skillet. Cook, stirring, for 2 minutes. Add the ham, green peas, garlic, and the potatoes. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 3 minutes, then add the butter and cook, stirring, for 1 minute.

    3. To serve, divide the mixture into 4 equal portions on serving plates and drizzle with the hollandaise.

    4. Yield : 4 servings

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