Brennan's Shrimp Clemenceau

30m
Prep Time
30m
Cook Time
1h
Ready In

Recipe: #18952

May 11, 2015



"I do not know how authentic this recipe is. Adapted from Woman's Day Encyclopedia of Cookery."

Original is 5 servings

Nutritional

  • Serving Size: 1 (1124.2 g)
  • Calories 429.5
  • Total Fat - 11.8 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 305.7 mg
  • Sodium - 5079.8 mg
  • Total Carbohydrate - 39.5 g
  • Dietary Fiber - 8.7 g
  • Sugars - 12.4 g
  • Protein - 40.8 g
  • Calcium - 188.8 mg
  • Iron - 3.5 mg
  • Vitamin C - 279.1 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Combine water, bay leaves, thyme, peppers, salt and cayenne in a large pot.

Step 2

Bring to a boil and simmer 25 minutes.

Step 3

Add shrimp and simmer until they turn pink, about 5 minutes.

Step 4

Drain, discarding liquid.

Step 5

Peel and devein shrimp; set aside.

Step 6

Heat oil to 375°F and fry potatoes until golden-brown.

Step 7

Drain on paper towels.

Step 8

Melt butter in a large skillet.

Step 9

Saute mushrooms, parsley and garlic until lightly browned.

Step 10

Add potatoes, shrimp and peas.

Step 11

Toss lightly over medium heat and serve piping hot.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting shrimp, make sure to buy fresh shrimp that are still in the shell.
  • When buying potatoes, select a variety that is good for frying, such as Yukon Gold.

  • Substitute olive oil for the butter to reduce saturated fat and cholesterol. This substitution will make the dish healthier and still provide a flavorful base.
  • Substitute edamame for the green peas for added protein and fiber. Edamame is a great source of plant-based protein and fiber, which can help make the dish more filling and nutritious.

Lemon-Garlic Shrimp Clemenceau Replace the dried hot peppers with 1/4 cup fresh lemon juice and 4 minced garlic cloves. Omit the cayenne and add 1 teaspoon freshly ground black pepper. Simmer the shrimp in the lemon juice and garlic for 5 minutes before draining and peeling.



Grilled Asparagus with Lemon-Garlic Butter - Grilled asparagus is the perfect accompaniment to this flavorful shrimp dish. The bright lemon-garlic butter adds a delicious note of acidity that helps to balance out the richness of the shrimp and potatoes. Plus, the asparagus is a great source of vitamins and minerals!


Roasted Potatoes with Herbs and Parmesan - Roasted potatoes are a great side dish to this shrimp and potatoes dinner. They are simple to make and can be prepped ahead of time. The herbs and Parmesan add a delicious flavor to the potatoes that pairs nicely with the shrimp and asparagus. Plus, the potatoes are a great source of fiber and vitamins!




FAQ

Q: What temperature should the oil be for deep frying?

A: The oil should be heated to 375°F for deep frying.



Q: What is the best type of oil for deep frying?

A: Peanut oil is generally considered the best oil for deep frying, as it has a high smoke point and is relatively flavorless. Other good options include canola oil, vegetable oil, and sunflower oil.

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Fun facts:

The recipe for Brennan's Shrimp Clemenceau is named after the French statesman Georges Clemenceau, who served as Prime Minister of France during World War I.

The recipe was adapted from Woman's Day Encyclopedia of Cookery, a magazine founded in 1937 by the publisher of Good Housekeeping, which was founded by famous American publisher and entrepreneur, Cyrus Curtis.