Clemenceau’d Shrimp Recipe

Staff Writer
Clemenceau’d Shrimp Recipe
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
453
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
  • 6 cloves garlic, unpeeled, lightly smashed
  • Sea salt and freshly ground pepper
  • 2 fresh thyme sprigs
  • 1 Pound sugar snap peas, ends trimmed
  • 2 Meyer lemons
  • 3/4 Cups (1½ sticks) cold unsalted butter, cut into tablespoons
  • 3 Tablespoons tablespoons canola oil

Directions

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.

Nutritional Facts

Total Fat
35g
54%
Sugar
5g
N/A
Saturated Fat
16g
81%
Cholesterol
84mg
28%
Protein
8g
16%
Carbs
30g
10%
Vitamin A
247µg
27%
Vitamin B12
0.3µg
4.4%
Vitamin B6
0.6mg
28.2%
Vitamin C
80mg
100%
Vitamin D
0.5µg
0.1%
Vitamin E
3mg
15%
Vitamin K
32µg
40%
Calcium
85mg
8%
Fiber
6g
22%
Folate (food)
62µg
N/A
Folate equivalent (total)
62µg
15%
Iron
3mg
17%
Magnesium
56mg
14%
Monounsaturated
14g
N/A
Niacin (B3)
3mg
14%
Phosphorus
188mg
27%
Polyunsaturated
3g
N/A
Potassium
797mg
23%
Riboflavin (B2)
0.2mg
12.7%
Sodium
674mg
28%
Thiamin (B1)
0.2mg
16.1%
Trans
0.9g
N/A
Zinc
1mg
7%

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