Bayona Restaurant Potato Shrimp Clemenceaux

Ingredients

• 2 (70 to 60 count) Idaho® potatoes, cut into 1/4 inch cubes
• 3 1/2 tablespoons olive oil
• 1 pound peeled and deveined headless shrimp
• 1 pound quartered mushrooms
• 1 teaspoon minced garlic
• 1/2 cup frozen or fresh (or sugar snaps or snow peas, blanched) peas
• 1/2 cup white wine
• Fresh juice of 2 lemons
• 6 to 8 tablespoons unsalted, softened butter
• Salt, ground black pepper and hot sauce to taste
• 1/4 cup green finely sliced onion

Instructions

1. Bring Idaho® potatoes to boil in salted water. Simmer for 3 to 5 minutes or until just cooked but still firm; drain.
2. Shock in ice water. Drain and pat dry.
3. In a large sauté pan, heat 1 tablespoon oil and sauté shrimp until pink. Remove from pan and add 2 tablespoons oil to pan. Add potatoes and cook until golden brown.
4. Add mushrooms and cook for another 3 to 4 minutes, adding another teaspoon of oil if necessary.
5. Add garlic and cook for 1 minute; add peas and return shrimp to pan.
6. Stir or toss to combine ingredients, season to taste with salt and a little pepper, then remove all to a warm platter.
7. Pour the wine and lemon juice into the pan and bring to a boil, whisking all the brown bits from the bottom of the pan. Let simmer until liquid is reduced to about 2 tablespoons.
8. Whisk in the softened butter 1 tablespoon at a time. (Sauce should be creamy and not too sharp.) Season with salt, pepper and lots of hot sauce. Pour evenly over the shrimp/potato mixture. Garnish with green onions.

Attribution

Recipe and photo used with permission from: Idaho Potato Commission and Susan Spicer - Bayona Restaurant New Orleans, Louisiana