Clemenceau’d Shrimp Recipe

Clemenceau’d Shrimp Recipe
Staff Writer
Clemenceau’d Shrimp

Ed Anderson

Clemenceau’d Shrimp

Traditionally, Clemenceau’d Shrimp is a composed dish, with all the ingredients ending up in the same skillet before plating. For a twist and a dare (forgive me, tradition!), I like to separate the components. I think this pretties the Clemenceau up, and, instead of all the flavors colliding in one pot as in the classic version, it allows the diner to bring the flavors together at the table.

Believe it or not, so-called “Meyer” lemons are not lemons at all. They are thought to be a cross between a lemon and a mandarin orange. They are sweeter and rounder in flavor than a regular lemon, so they can be an excit­ing substitute for more common citrus. Microplanes used to be exclusively for carpenters and woodworkers. But now that chefs have discovered them, they are in every commercial kitchen in town. If your housewares depart­ment doesn’t have them, check your hardware store (or use your grater, but really, the ’plane is amazing for zest!).

From Treme, by Lolis Eric Elie. 

6
Servings
598
Calories Per Serving
Deliver Ingredients

Ingredients

  • 18  large or 24 medium Gulf shrimp, heads intact
  • 1 1/2  Pound  baby new potatoes, preferably some combination of red, white, yellow, and purple
  • 4  Ounces  enoki or cremini mushrooms, wiped clean
  • 1/4  Cup  extra-virgin olive oil
  • cloves garlic, unpeeled, lightly smashed
  • Sea salt and freshly ground pepper
  • fresh thyme sprigs
  • 1  Pound  sugar snap peas, ends trimmed
  • Meyer lemons
  • 3/4  Cups  (1½ sticks) cold unsalted butter, cut into tablespoons
  • 3  Tablespoons  tablespoons canola oil

Directions

Nutritional Facts

Total Fat
41g
59%
Sugar
25g
28%
Saturated Fat
14g
58%
Cholesterol
66mg
22%
Carbohydrate, by difference
38g
29%
Protein
22g
48%
Vitamin A, RAE
15µg
2%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
22mg
2%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Folate, total
23µg
6%
Iron, Fe
3mg
17%
Magnesium, Mg
35mg
11%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
191mg
27%
Selenium, Se
10µg
18%
Sodium, Na
157mg
10%
Water
148g
5%
Zinc, Zn
4mg
50%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.