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  • Andy

Shrimp Clemenceau

Updated: Apr 27, 2020

There are a few steps to this dish but is so worth it.


2 pounds of Shrimp

4 medium potatoes, chopped

Olive Oil

Salt & Pepper to taste

1 pint of mushrooms

1 cup of peas, cooked

2 tablespoons of butter

4 garlic cloves, minced

hand-full of Fresh Italian Parsley & Thyme, chopped

pinch of red pepper flakes

Shrimp Pot

2 bay leaves

2 springs of fresh thyme

8 black pepper pods

2 teaspoons of cayenne pepper

2 tablespoon of salt

A large pot of water


With all the shrimp pot ingredients in the large pot of water, bring to a boil, reduce and simmer for 25 minutes

Then add shrimp and cook until pink, about 5 minutes

Remove and let cool, peel, devein and set aside.

In a large bowl place potatoes, fresh thyme, salt and pepper, red pepper flakes, and drizzle with olive oil, toss.

Place in a 400-degree oven and roast until tender.

In a large skillet over medium heat, melt butter, then add mushrooms and saute until soft.

Now add garlic, parsley, and stir to combine. Saute for an additional 2 minutes.

Next add potatoes, peas, and shrimp, toss and saute until all ingredients are warmed.


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