Our Shrimp Orleans is a modern twist on Shrimp Clemenceau, a dish often featured on the menus of New Orleans’ best Creole restaurants.
Yields: 4 Servings
- 3 tablespoons vegetable oil, divided
- 3 cups sliced fingerling potatoes
- ½ cup chopped sweet onion
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 pounds jumbo fresh shrimp, whole, unpeeled
- 2 cups baby shitake mushrooms
- ½ cup sliced leek
- ⅛ teaspoon cayenne pepper
- 1 clove garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon dry vermouth
- In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add potatoes; cook until browned and tender, about 15 minutes. Let drain on paper towels.
- In same skillet, heat remaining 1 tablespoon oil. Add onion, salt, and pepper; cook for 2 minutes. Add shrimp, mushrooms, leek, and cayenne; cook for 2 minutes, stirring constantly.
- Add garlic and potatoes; cook for 3 minutes. Stir in butter and vermouth. Divide into 4 equal portions, and drizzle with pan sauce.