Shrimp Clemencea Recipes

SHRIMP REMOULADE GALATOIRE'S

Steps:

• In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.
• When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.

SHRIMP CLEMENCEA

Steps:

• Preheat a deep fryer to 350 degrees F.
• Add the potatoes to the oil and deep-fry until the potatoes are cooked through and golden brown. Drain on a paper towel lined plate.
• Heat the clarified butter in a large saute pan over medium heat. Saute the shrimp until they are pink, about 3 minutes. Add the mushrooms and continue to cook until tender. Add garlic, black pepper, and potatoes and saute for 2 minutes. Drain off the excess butter, add the peas, and cook until the peas are heated through.

BRENNAN'S SHRIMP CLEMENCEAU

Steps:

• Combine water, bay leaves, thyme, peppers, salt and cayenne in a large pot.
• Bring to a boil and simmer 25 minutes.
• Add shrimp and simmer until they turn pink, about 5 minutes.
• Drain, discarding liquid.
• Peel and devein shrimp; set aside.
• Heat oil to 375°F and fry potatoes until golden-brown.
• Drain on paper towels.
• Melt butter in a large skillet.
• Saute mushrooms, parsley and garlic until lightly browned.
• Add potatoes, shrimp and peas.
• Toss lightly over medium heat and serve piping hot.

SHRIMP CLEMENCEAU

Steps:

• 1. Heat about 1 inch oil in a deep heavy-bottomed skillet over medium-high heat. When oil reaches about 350 degrees, add potatoes and fry, stirring occasionally, until golden, about 10 minutes. Drain on paper towels and sprinkle with salt. 2. Bring a medium pot of salted water to a boil over high heat. Add peas and cook for one minute. Drain, refresh under cold water, and set aside. 3. Melt 4 tablespoons of butter in a large skillet over medium heat. Add shrimp and half the garlic and cook, stirring occasionally, until shrimp are opaque, about 3 minutes. Transfer shrimp to a plate. 4. Remove and discard mushroom stem, then thinly slice cap. Cut slices in half or in thirds (depending upon size of mushroom). Melt remaining 1 tablespoon butter in skillet over medium heat. Add mushrooms and cook, turning once or twice, until golden, about 2 minutes. 5. Increase heat to medium-high. Add potatoes, peas, and shrimp to skillet. Mix well, then add parsley and remaining garlic and season to taste with salt and pepper. Cook, stirring frequently, for 1-2 minutes. Arrange lettuces on 4 plates, top with shrimp mixture, and serve.

GRILLED SHRIMP SALAD WITH MELON AND FETA

Steps:

• Light a charcoal or gas grill or heat the broiler. Make the fire as hot as it will get and, if using a broiler, put the rack close to the heat source.
• While the grill heats up, lightly crack the coriander seeds in a mortar and pestle, or with the side of a knife on a cutting board. (Careful: They can roll around.) Put them in a small dry skillet over medium heat and toast, shaking the pan once or twice until fragrant, 1 to 3 minutes. Pour into a small bowl.
• Using a Microplane or other grater, grate zest from both limes straight into the bowl with coriander. Grate in the garlic (no need to wash the grater in between), then add the chile and a large pinch of salt and pepper. Whisk in oil.
• Pat shrimp dry, then transfer to a medium bowl and season with a pinch each salt and black pepper. Give the coriander mixture a stir, then pour half of it over the shrimp, reserving the rest for the salad. Toss shrimp to coat and set aside while preparing the other ingredients.
• Cut the zested limes in half, squeeze out 2 tablespoons juice and whisk into the coriander mixture to make a dressing. Cut leftover lime into wedges.
• Arrange the shrimp in a grill basket or on skewers (or just on a sheet pan if broiling), and grill or broil shrimp until well browned on one side, 2 to 3 minutes. Flip and cook until just opaque and cooked through, 1 to 2 minutes. Transfer the shrimp to a plate and squeeze a wedge of lime all over.
• In a large bowl, combine melon, cucumber, onion, feta and herbs. Pour in coriander dressing and toss to combine. Taste, and add more salt or lime juice to taste. Top melon salad with grilled shrimp and more herbs, if you'd like.

SHRIMP OR CRAYFISH CLEMENCEAU

Steps:

• Preheat the oven to 325°F.
• Place the potatoes in a small saucepan and cover with cold water; add a pinch of salt. Bring to a boil, then reduce the heat and simmer until the potatoes are just cooked through (they will become opaque and should be tender, but not overly soft, when pierced with a paring knife). Drain them, rinse with cold water, and cool. Pat the dice dry with paper towels.
• Heat 1 tablespoon olive oil in a medium skillet until hot but not smoking, and add the potatoes and 2 tablespoons butter. Cook until evenly browned and crispy, and transfer to a large bowl. Keep them warm in the oven.
• Return the skillet to the heat (no need to clean), pour in the remaining 2 tablespoons olive oil. When the oil is hot, add the mushrooms and cook, stirring, until they are lightly browned and crispy. Add the mushrooms to the potatoes. Add the shrimp or crayfish tails to the skillet and cook a few more minutes. Add the peas, season lightly with salt, pepper, and hot sauce, and transfer the mixture to the bowl of potatoes. Toss mixture to combine and return to oven to keep warm. Deglaze the pan with the shallots, wine, and lemon juice and scrape up the bits. Bring to a boil and reduce to about 4 tablespoons of liquid. Stir in the garlic, then whisk in the remaining 3 tablespoons butter, a little at a time, to make a creamy sauce. Season with salt, pepper, and hot sauce.
• Pour the sauce over the shrimp, sprinkle with scallions, and serve immediately. Or divide among four plates, top with potatoes and scallions, and drizzle with sauce.