Bayona Restaurant Potato Shrimp Clemenceaux
- 2 (70 - 60 count) Idaho® potatoes, cut into 1/4-inch cubes
- 3 1/2 tablespoons olive oil
- 1 pound peeled and deveined headless shrimp
- 1 pound quartered mushrooms
- 1 teaspoon minced garlic
- 1/2 cup frozen or fresh (or sugar snaps or snow peas, blanched) peas
- 1/2 cup white wine
- Fresh juice of 2 lemons
- 6-8 tablespoons unsalted, softened butter
- Salt, ground black pepper and hot sauce to taste
- 1/4 cup green finely sliced onion
- Bring Idaho® potatoes to boil in salted water. Simmer for 3-5 minutes or
until just cooked but still firm; drain.
- Shock in ice water. Drain and pat dry.
- In a large sauté pan, heat 1 tablespoon oil and sauté shrimp until pink.
Remove from pan and add 2 tablespoons oil to pan. Add potatoes and cook until
- Add mushrooms and cook for another 3-4 minutes, adding another teaspoon of
oil if necessary.
- Add garlic and cook for 1 minute; add peas and return shrimp to pan.
- Stir or toss to combine ingredients, season to taste with salt and a little
pepper, then remove all to a warm platter.
- Pour the wine and lemon juice into the pan and bring to a boil, whisking all
the brown bits from the bottom of the pan. Let simmer until liquid is reduced to
about 2 tablespoons.
- Whisk in the softened butter 1 tablespoon at a time. (Sauce should be creamy
and not too sharp.) Season with salt, pepper and lots of hot sauce. Pour evenly
over the shrimp/potato mixture. Garnish with green onions.
Reprinted with permission from
the Idaho® Potato Commission and Susan
Spicer - Bayona Restaurant New Orleans, Louisiana.