Easy recipe Easy Recipe Shrimp Clemenceau

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Shrimp Clemenceau MAKES six SERVINGS. one quarter cup extra virgin olive oil about two pounds medium Louisiana shrimp, peeled/deveined one pound button mushrooms, wiped clean with paper towel and quartered one quarter cup (about two ounces, one/about two stick) unsalted butter one small clove garlic, very finely chopped one small shallot, finely chopped about ten ounce package frozen green peas, thawed Brabant, potatoes (Recipes by ingridients potatoes) hot, for serving (recipe follows) Kosher or sea salt and freshly ground, black pepper (Recipes by ingridients black pepper) to taste Six sprigs flat leaf parsley, for garnish Six thinly sliced rounds of, lemon (Recipes by ingridients lemon) for garnish Place a serving platter and dinner plates in a low oven to warm. Place a large skillet over medium high heat and add the olive oil. When it is hot, add the shrimp and saut�, tossing occasionally, for one one/about two minutes. Add the quartered mushrooms and continue cooking for one minute more, then add the butter, garlic and shallot and cook for one more minute. Stir in the peas and season lightly with salt and pepper. Cook gently until the peas are tender and the mixture is hot, about about two minutes more. Easy Recipe Shrimp Clemenceau. Taste for seasoning and adjust if necessary then add the Brabant potatoes (Recipes by ingridients potatoes) and shake the pan to coat them evenly. Easy Recipe Shrimp Clemenceau. Pour onto the serving platter, garnish with parsley and lemon (Recipes by ingridients lemon) slices and serve. Contributed by: SFSC Y-Group.