Shrimp Clemenceau

Recipe Ingredients

3 cups	711ml	Vegetable oil
2 cups	474ml	Idaho potatoes - peeled, and (large)
		Cut into small dice - (abt 3 cups)
2 teaspoons	10ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped yellow onions
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 lb	454g / 16oz	Medium shrimp - peeled, deveined
1/3 teaspoon	1.7ml	Cayenne
6 oz	170g	Boiled ham - cut small dice
1/2 cup	118ml	Fresh sweet baby green peas - cooked
1 teaspoon	5ml	Chopped garlic
2 tablespoons	30ml	Unsalted butter
1		Hollandaise Sauce III - (see recipe)
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

In a heavy, deep or an electric deep-fryer, heat the oil to 360 degrees. Add the potatoes, in batches and fry until golden brown, about 8 to 10 minutes. Remove the potatoes and drain on paper towels.

In a large, nonstick skillet over medium-high heat, heat the olive oil. Add the onions and season with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Cook for 2 minutes. Season the shrimp with 1/4 teaspoon of the salt and cayenne and add to the skillet. Cook, stirring, for 2 minutes. Add the ham, peas, garlic, and the potatoes. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of the black pepper. Cook for 3 minutes. Add the butter and cook, stirring for 1 minute.

To serve, divide the mixture into 4 equal portions on serving plates. Drizzle the Hollandaise Sauce over each plate and garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D59) - from the TV FOOD - NETWORK

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