Shrimp Clemenceau
Servings
2Serving size
4 ounces shrimp with veggies and sauceThis recipe can easily be multiplied. Leftovers are OK; reheat gently to avoid overcooking the shrimp.
Ingredients
| 2 Quarts Water |
| 4 ounces Green beans (trimmed and strings removed) |
| 2 quart Ice water |
| 3 tsp. Olive oil |
| 10 ounces Red potatoes (cut into 1/2 inch cubes) |
| 2 1/2 tsp. Fresh thyme (about 5 sprigs, left on stems) |
| 8 ounces Crimini mushrooms (quartered lengthwise) |
| 4 clove Garlic, raw (thinly sliced) |
| 1 Tbsp. Unsalted butter |
| 2 tsp. Lemon zest (minced) |
| 8 Ounces Shrimp, raw (peeled and deveined) |
| 1/4 cup White wine |
| 1/4 cup No salt added vegetable stock (or shrimp stock) |
| 1 tsp.. Honey |
| 1/2 lemon yields Lemon juice |
| 1/4 tsp. Salt |
Instructions
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.
Serve immediately.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
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 to use 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.