Name: Shrimp Clemenceau
Total time: 45 min
Cuisine: Creole & Cajun
Ingredients: 1½ cups vegetable oil for frying; 2 large russet potatoes, peeled and cut into ½-inch pieces; 4 tablespoons unsalted butter, divided; 4 ounces white mushrooms, trimmed and sliced thin; 1 onion, chopped; 2 garlic cloves, minced; 1 teaspoon table salt, divided; Pinch cayenne pepper; 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed; ½ cup dry white wine; ½ cup frozen peas; 2 tablespoons chopped fresh parsley

Why This Recipe Works

This New Orleans classic packs sautéed shrimp, earthy mushrooms, and crisp potatoes into a single skillet. We fry diced russet potatoes first, cooking them to a deep golden brown so they stay crisp rather than dissolve into the sauce. The same skillet browns the mushrooms for a savory backbone, and a pinch of cayenne adds gentle warmth. Cooking the shrimp just until pink keeps them plump and tender, while white wine deglazes the pan and reduces into a light, glossy sauce. Frozen peas and a final knob of butter stirred in at the end add color, sweetness, and richness, and the fried potatoes go back in at the last moment so they retain their crunch.

Before You Begin

If preferred, you can use 3 cups frozen diced hash browns in place of the raw potatoes; reduce the cooking time in step 1 to 5 to 7 minutes.

Instructions

Heat 1½ cups vegetable oil in 12-inch skillet over medium-high heat until shimmering. Line large plate with paper towels. Add 2 large russet potatoes, peeled and cut into ½-inch pieces, and fry, stirring frequently, until deep golden brown and cooked through, 9 to 11 minutes. Using slotted spoon or spider skimmer, transfer potatoes to prepared plate.

Pour off all but 2 tablespoons oil from skillet. Add 2 tablespoons unsalted butter and heat over medium heat. Add 4 ounces thinly sliced white mushrooms and cook until deep golden brown, 5 to 7 minutes. Add 1 chopped onion, 2 minced garlic cloves, ½ teaspoon table salt, and pinch cayenne and cook until softened, 3 to 4 minutes.

Season 1 pound shrimp, peeled, deveined, and tails removed, with remaining ½ teaspoon salt. Add shrimp to skillet and cook until just pink, about 2 minutes. Add ½ cup white wine, scraping up any browned bits. Bring to boil and cook until reduced by half, about 3 minutes. Stir in ½ cup frozen peas and remaining 2 tablespoons butter. Stir in fried potatoes, sprinkle with 2 tablespoons chopped parsley, and serve.