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
446
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

Nutritional Facts

Total Fat
25g
36%
Sugar
1g
1%
Saturated Fat
11g
46%
Cholesterol
67mg
22%
Carbohydrate, by difference
32g
25%
Protein
25g
54%
Vitamin A, RAE
42µg
6%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
59mg
6%
Choline, total
84mg
20%
Fiber, total dietary
2g
8%
Folate, total
36µg
9%
Iron, Fe
3mg
17%
Magnesium, Mg
31mg
10%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
209mg
30%
Selenium, Se
30µg
55%
Sodium, Na
191mg
13%
Water
165g
6%
Zinc, Zn
5mg
63%

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.