Creole Feast offers three recipes for this classic Creole dish.
Shrimp Clemenceau 1
Leah Chase
from Creole Feast (1978)
1 stick (1/2 cup) unsalted butter
2 pounds small shrimp (fresh or uncooked, if frozen), peeled and deveined
2 cloves garlic, finely chopped
1/2 cup button mushrooms (fresh or canned)
1 cup green peas (if fresh peas are used, precook them)
1/4 teaspoon fresh chopped parsley
1/3 cup white wine
Salt and pepper to taste
Melt butter in a 2-quart saucepan. Add potatoes and cook for 5 minutes. Add shrimp, garlic, green onions and mushrooms and cook until shrimp are tender. Add peas, parsley, wine, salt and pepper and cook about 5 minutes. Serves 4 to 6.