Clemenceau’d Shrimp Recipe
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.
- 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