Best 3 Shrimp Clemenceau Recipes

Indulge your taste buds in a culinary masterpiece, Shrimp Clémenceau, a classic French dish that combines succulent shrimp with a rich and flavorful sauce. This elegant dish features plump shrimp sautéed to perfection and enveloped in a creamy, tomato-based sauce, complemented by a hint of cognac and delicately balanced with a touch of Pernod. As you delve into the depths of this recipe, you'll discover variations that cater to diverse palates and dietary preferences. Explore the traditional Shrimp Clémenceau recipe, prepared with a velvety tomato sauce and enhanced with cognac's distinctive aroma. For a lighter alternative, embark on the delectable journey of Shrimp Clémenceau with a creamy tomato sauce, a symphony of flavors that harmoniously blend shrimp, tomatoes, and cream. And for those seeking a gluten-free culinary adventure, embrace the charm of Gluten-Free Shrimp Clémenceau, a testament to the boundless possibilities of culinary creativity.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP CLEMENCEAU

Shrimp Clemenceau image

George Benjamin Eugene Clemenceau became the premier of France in 1906 and a chicken dish was created in New Orleans to honor him, I believe at Galatoire's, the revered restaurant that opened in 1905. I've taken a little liberty and substituted shrimp for the chicken.

Provided by Emeril Lagasse

Categories main-dish

Yield 4 servings

Number Of Ingredients 19

Ingredients

3 cups vegetable oil
2 large Idaho potatoes, peeled and cut into small dice (about 3 cups)
2 teaspoons olive oil
1/2 cup chopped yellow onion
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound medium-size shrimp, peeled and deveined
1/8 teaspoon cayenne
6 ounces boiled ham, cut into small dice
1/2 cup fresh sweet baby green peas
1 teaspoon chopped garlic
2 tablespoons unsalted butter
1 recipe Hollandaise Sauce, recipe follows
4 large egg yolks
2 teaspoons fresh lemon juice
1/8 teaspoon hot sauce
4 teaspoons water
Salt and freshly ground black pepper
1/2 pound (2 sticks) unsalted butter, melted

Steps:

In a heavy, deep pot or an electric deep-fryer, heat the vegetable oil to 360 degrees F. Add the potatoes, in batches, and fry until golden brown, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.
In a large, nonstick skillet over medium-high heat, heat the olive oil. Add the onion and season with 1/4 teaspoon of the slat and 1/4 teaspoon of the black pepper. Cook for 2 minutes. Season the shrimp with 1/4 teaspoon of the salt and the cayenne and add to the skillet. Cook, stirring, for 2 minutes. Add the ham, green peas, garlic, and the potatoes. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 3 minutes, then add the butter and cook, stirring, for 1 minute.
To serve, divide the mixture into 4 equal portions on serving plates and drizzle with the hollandaise.
In a stainless steel bowl set over a pot of simmering water (be careful not to let the bottom of the bowl touch the water), whisk the egg yolks with the lemon juice, hot sauce, and water until pale yellow in color. Season with salt and pepper. Remove the bowl from the pot and, whisking vigorously, add the melted butter 1 tablespoon at a time, whisking until all the butter is incorporated. Keep warm until needed.

SHRIMP OR CRAYFISH CLEMENCEAU

Shrimp or Crayfish Clemenceau image

I'm not sure what the connection is between this old New Orleans favorite and the French politician-perhaps it was created when he visited the city-but whatever the reason, it is an enduring part of the Creole repertoire. The potatoes are most often deep-fried to a light golden brown (a preparation known as "brabant potatoes") before joining the other ingredients in the pan, but it works just as well to blanch them in water, then crisp them. This makes a tasty complete meal when paired with a ripe tomato salad or a platter of crudités.

Yield makes 4 servings

Number Of Ingredients 14

Ingredients

1 cup diced potatoes (about 1/2-inch dice)
Salt
3 tablespoons olive oil
5 tablespoons butter
1/2 pound button mushrooms, quartered
1 pound shrimp (16-20 count), peeled and deveined, or 1 pound crayfish tails
2 cups peas (frozen or fresh) or cut-up sugar snaps or snow peas (blanched)
Pepper
Hot sauce
1 medium shallot, finely diced
3/4 cup white wine
3 tablespoons fresh lemon juice
2 garlic cloves, minced
3 scallions, finely chopped

Steps:

Preheat the oven to 325°F.
Place the potatoes in a small saucepan and cover with cold water; add a pinch of salt. Bring to a boil, then reduce the heat and simmer until the potatoes are just cooked through (they will become opaque and should be tender, but not overly soft, when pierced with a paring knife). Drain them, rinse with cold water, and cool. Pat the dice dry with paper towels.
Heat 1 tablespoon olive oil in a medium skillet until hot but not smoking, and add the potatoes and 2 tablespoons butter. Cook until evenly browned and crispy, and transfer to a large bowl. Keep them warm in the oven.
Return the skillet to the heat (no need to clean), pour in the remaining 2 tablespoons olive oil. When the oil is hot, add the mushrooms and cook, stirring, until they are lightly browned and crispy. Add the mushrooms to the potatoes. Add the shrimp or crayfish tails to the skillet and cook a few more minutes. Add the peas, season lightly with salt, pepper, and hot sauce, and transfer the mixture to the bowl of potatoes. Toss mixture to combine and return to oven to keep warm. Deglaze the pan with the shallots, wine, and lemon juice and scrape up the bits. Bring to a boil and reduce to about 4 tablespoons of liquid. Stir in the garlic, then whisk in the remaining 3 tablespoons butter, a little at a time, to make a creamy sauce. Season with salt, pepper, and hot sauce.
Pour the sauce over the shrimp, sprinkle with scallions, and serve immediately. Or divide among four plates, top with potatoes and scallions, and drizzle with sauce.

BRENNAN'S SHRIMP CLEMENCEAU

Brennan's Shrimp Clemenceau image

Make and share this Brennan's Shrimp Clemenceau recipe from Food.com.

Provided by Chocolatl

Categories Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

8 cups water
2 bay leaves
1 sprig thyme
7 dried hot peppers
2 tablespoons salt
1/2 teaspoon cayenne
2 lbs shrimp, in the shell
2 large potatoes, peeled and diced
oil (for deep frying)
2 tablespoons butter
8 mushrooms
2 sprigs parsley, chopped
4 garlic cloves, minced
1 cup cooked green peas

Steps:

Combine water, bay leaves, thyme, peppers, salt and cayenne in a large pot.
Bring to a boil and simmer 25 minutes.
Add shrimp and simmer until they turn pink, about 5 minutes.
Drain, discarding liquid.
Peel and devein shrimp; set aside.
Heat oil to 375°F and fry potatoes until golden-brown.
Drain on paper towels.
Melt butter in a large skillet.
Saute mushrooms, parsley and garlic until lightly browned.
Add potatoes, shrimp and peas.
Toss lightly over medium heat and serve piping hot.

Nutrition Facts : Calories 508.1, Fat 10.2, SaturatedFat 4.2, Cholesterol 493.2, Sodium 5714.7, Carbohydrate 43.9, Fiber 6.7, Sugar 4.6, Protein 58.8

Tips:

To devein shrimp easily, use a sharp knife to make a shallow cut along the back of the shrimp, from the head to the tail. Then, gently pull out the vein.
If you don't have a shrimp deveiner, you can use a toothpick to remove the vein. Just insert the toothpick into the back of the shrimp, near the head, and gently pull out the vein.
To make sure the shrimp are cooked through, cook them until they turn opaque and pink. Overcooked shrimp will be tough and rubbery.
To make the sauce, use a heavy-bottomed saucepan so that the sauce doesn't burn. Cook the sauce over medium heat, stirring constantly, until it has thickened.
Serve Shrimp Clemenceau immediately, with rice or your favorite side dish.

Conclusion:

Shrimp Clemenceau is a classic French dish that is sure to impress your guests. The combination of shrimp, lobster sauce, and mushrooms is simply delicious. The dish is also relatively easy to make, and it can be prepared in under an hour. So, next time you're looking for a special meal to serve, give Shrimp Clemenceau a try. You won't be disappointed.