Shrimp Clemenceau MAKES 6 SERVINGS. 1/4 cup extra virgin olive oil 2 pounds medium Louisiana shrimp, peeled/deveined 1 pound button mushrooms, wiped clean with paper towel and quartered 1/4 cup (2 ounces, 1/2 stick) unsalted butter 1 small clove garlic, very finely chopped 1 small shallot, finely chopped 10 ounce package frozen green peas, thawed Brabant potatoes, hot, for serving (recipe follows) Kosher or sea salt and freshly ground black pepper, to taste Six sprigs flat leaf parsley, for garnish Six thinly sliced rounds of lemon, for garnish Place a serving platter and dinner plates in a low oven to warm. Place a large skillet over medium high heat and add the olive oil. When it is hot, add the shrimp and saut�, tossing occasionally, for 1 1/2 minutes. Add the quartered mushrooms and co
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| - Shrimp Clemenceau MAKES 6 SERVINGS. 1/4 cup extra virgin olive oil 2 pounds medium Louisiana shrimp, peeled/deveined 1 pound button mushrooms, wiped clean with paper towel and quartered 1/4 cup (2 ounces, 1/2 stick) unsalted butter 1 small clove garlic, very finely chopped 1 small shallot, finely chopped 10 ounce package frozen green peas, thawed Brabant potatoes, hot, for serving (recipe follows) Kosher or sea salt and freshly ground black pepper, to taste Six sprigs flat leaf parsley, for garnish Six thinly sliced rounds of lemon, for garnish Place a serving platter and dinner plates in a low oven to warm. Place a large skillet over medium high heat and add the olive oil. When it is hot, add the shrimp and saut�, tossing occasionally, for 1 1/2 minutes. Add the quartered mushrooms and co
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| - Shrimp Clemenceau MAKES 6 SERVINGS. 1/4 cup extra virgin olive oil 2 pounds medium Louisiana shrimp, peeled/deveined 1 pound button mushrooms, wiped clean with paper towel and quartered 1/4 cup (2 ounces, 1/2 stick) unsalted butter 1 small clove garlic, very finely chopped 1 small shallot, finely chopped 10 ounce package frozen green peas, thawed Brabant potatoes, hot, for serving (recipe follows) Kosher or sea salt and freshly ground black pepper, to taste Six sprigs flat leaf parsley, for garnish Six thinly sliced rounds of lemon, for garnish Place a serving platter and dinner plates in a low oven to warm. Place a large skillet over medium high heat and add the olive oil. When it is hot, add the shrimp and saut�, tossing occasionally, for 1 1/2 minutes. Add the quartered mushrooms and continue cooking for 1 minute more, then add the butter, garlic and shallot and cook for 1 more minute. Stir in the peas and season lightly with salt and pepper. Cook gently until the peas are tender and the mixture is hot, about 2 minutes more. Taste for seasoning and adjust if necessary; then add the Brabant potatoes and shake the pan to coat them evenly. Pour onto the serving platter, garnish with parsley and lemon slices and serve.
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