Shrimp Clemenceau

Shrimp Clemenceau
MAKES 6 SERVINGS.
1/4 cup extra virgin olive oil
2 pounds medium Louisiana shrimp,
peeled/deveined
1 pound button mushrooms, wiped clean
with paper towel and quartered
1/4 cup (2 ounces, 1/2 stick) unsalted
butter
1 small clove garlic, very finely chopped
1 small shallot, finely chopped
10 ounce package frozen green peas,
thawed
Brabant potatoes, hot, for serving (recipe
follows)
Kosher or sea salt and freshly ground
black pepper, to taste
Six sprigs flat leaf parsley, for garnish
Six thinly sliced rounds of lemon,
for garnish
Place a serving platter and dinner plates in a
low oven to warm.
Place a large skillet over medium high heat and
add the olive oil. When it is hot, add the shrimp
and saut�, tossing occasionally, for 1 1/2 minutes.
Add the quartered mushrooms and continue
cooking for 1 minute more, then add the
butter, garlic and shallot and cook for 1 more
minute. Stir in the peas and season lightly with
salt and pepper. Cook gently until the peas are
tender and the mixture is hot, about 2 minutes
more. Taste for seasoning and adjust if necessary;
then add the Brabant potatoes and shake
the pan to coat them evenly. Pour onto the
serving platter, garnish with parsley and lemon
slices and serve.
== Contributed by : ==
* SF&SC Y-Group
Category:SF&SC