Shrimp Clemenceau (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
3 cups vegetable oil |
2 large idaho potatoes, peeled and cut into small dice (about 3 cups) |
2 teaspoon olive oil |
1/2 cup chopped yellow onions |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 pound medium shrimp, peeled and deveined |
1/3 teaspoon cayenne |
6 ounces boiled ham, cut into small dice |
1/2 cup fresh sweet baby green peas, cooked |
1 teaspoon chopped garlic |
2 tablespoons unsalted butter |
1 recipe hollandaise sauce, recipe follows |
1 tablespoon finely chopped fresh parsley leaves |
Directions:
1. In a heavy, deep sauce pot or an electric deep-fryer, heat the oil to 360 degrees F. Add the potatoes, in batches and fry until golden brown, about 8 to 10 minutes. Remove the potatoes and drain on paper towels. In a large, nonstick skillet over medium-high heat, heat the olive oil. Add the onions 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 cayenne and add to the skillet. Cook, stirring, for 2 minutes. Add the ham, peas, garlic, and the potatoes. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of the black pepper. Cook for 3 minutes. Add the butter and cook, stirring for 1 minute. To serve, divide the mixture into 4 equal portions on serving plates. Drizzle the Hollandaise Sauce over each plate and garnish with parsley.
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