4 servings
YouTube instructional video is at the bottom.
What you’ll need
2 pounds fresh Louisiana Shrimp
Baby Bella mushrooms (4 ounces)
Frozen green peas (3.5 ounces)
1 or 2 medium-sized russet potatoes (1 lb. 1.3 ounces)
Salted butter
White wine
Seasonings
1 yellow onion
Garlic
Fresh parsley
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s seafood magic
Chef Paul’s vegetable magic
Tools you’ll need
Potato peeler
Preparation of ingredients
Seasonings
Step 1- Chop half of a yellow onion and press 2 cloves of garlic with a garlic press. You can also chop the garlic with a knife. Rinse off parsley off with cold water. Chop 1 to 2 ounces in weight of fresh parsley until coarse crumbs.
Mushrooms and potatoes
Step 2- Rinse off baby Bella mushrooms off really well with cold water. From there slice 4 ounces in weight of the mushrooms into thin slices with a knife. Peel 1 pound and 1.3 ounces in weight of russet potatoes with a potato peeler. Cut the potatoes in half. Cut each half of potato into small bite sized pieces. From there rinse the potato cubes off with cold water and set aside.
Shrimp
Step 3- Remove the shrimp head and shell from off of each shrimp tail and place it into one bowl and place the shrimp tails into a separate bowl.
Step 4- Cut out the back of each shrimp tail and remove the contents from the shrimp tail and place the shrimp tails into a small bowl. Add the shrimp tails into a strainer and rinse with cold water.
Shrimp stock
Preheat fire to medium heat.
Step 5- Add 2 cups water, 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s seafood magic, squeeze half of a lemon (1 tablespoon), and shrimp heads and shells into a medium-sized pot. Stir all ingredients together. Cover pot with a lid, make sure you leave some of the pot uncovered to allow the steam to escape. Let simmer for 20 to 25 minutes. After the cooking time has ended, turn your fire off and let the mixture cool for 5 to 10 minutes.
Step 6- Add the shrimp heads and shells into a mesh strainer with a medium-sized bowl underneath it. Remove the mesh strainer from the medium-sized bowl and shake it to allow the shrimp stock to drain into the bowl. Discard the shrimp heads and shells. Once done you should have 3/4 to 1 cup shrimp stock left over.
Cooking the shrimp tails
Preheat fire to medium heat.
Step 7- Let a large saucepan get hot for 1 to 2 minutes. Add 2 tablespoons salted butter and shrimp tails into the large saucepan. Stir all ingredients together. Let sauté for 3 to 4 minutes stirring occasionally. Add the cooked shrimp tails along with the pan juices into a shallow bowl and set aside to cool.
Cooking the shrimp Clemenceau
Preheat fire to medium heat.
Step 8- Add 3 tablespoons salted butter and 2/3 cup chopped yellow onion into a large saucepan. Stir all ingredients together. Let sauté for 2 minutes stirring occasionally.
Step 9-Add potato cubes and stir. Cover the saucepan with a lid. Let sauté for 2 minutes stirring occasionally. Add 4 ounces sliced mushrooms, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s seafood magic, 1/2 teaspoon chef Paul’s vegetable magic, and 1 tablespoon of finely chopped parsley. Stir all ingredients together. Cover the saucepan with a lid. Let sauté for 2 minutes stirring occasionally.
Step 10- Add 2 cloves pressed garlic, 3.5 ounces frozen green peas (Thawed), and stir. Add 1 tablespoon shrimp stock, 1 tablespoon white wine, cooked shrimp tails and 1 to 2 teaspoons of the pan juices. Stir all ingredients together. Cover the saucepan with a lid. Let sauté for 1 to 2 minutes. After 1 to 2 minutes turn your fire off and let cool for 25 minutes before serving. For best results, serve the next day so the flavors can settle and increase overnight.
YouTube instructional video
