Shrimp or Crayfish Clemenceau

Name: Shrimp or Crayfish Clemenceau
Yield: makes 4 servings
Ingredients: 1 cup diced potatoes (about 1/2-inch dice); Salt; 3 tablespoons olive oil; 5 tablespoons butter; 1/2 pound button mushrooms, quartered; 1 pound shrimp (16-20 count), peeled and deveined, or 1 pound crayfish tails; 2 cups peas (frozen or fresh) or cut-up sugar snaps or snow peas (blanched); Pepper; Hot sauce; 1 medium shallot, finely diced; 3/4 cup white wine; 3 tablespoons fresh lemon juice; 2 garlic cloves, minced; 3 scallions, finely chopped

December 14, 2011

I’m not sure what the connection is between this old New Orleans favorite and the French politician—perhaps it was created when he visited the city—but whatever the reason, it is an enduring part of the Creole repertoire. The potatoes are most often deep-fried to a light golden brown (a preparation known as “brabant potatoes”) before joining the other ingredients in the pan, but it works just as well to blanch them in water, then crisp them. This makes a tasty complete meal when paired with a ripe tomato salad or a platter of crudités.

Cooks' Note

The potatoes can be blanched in advance and held in water. This dish is best served as soon as it's made (it gets a little soggy, and the peas will shrivel, if it sits too long).

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