Shrimp Orleans

Our Shrimp Orleans is a modern twist on Shrimp Clemenceau, a dish often featured on the menus of New Orleans’ best Creole restaurants. 

Shrimp Orleans
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
  1. 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.
  2. 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.
  3. Add garlic and potatoes; cook for 3 minutes. Stir in butter and vermouth. Divide into 4 equal portions, and drizzle with pan sauce.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.