Shrimp Clemenceau
Vegetable oil
2 Idaho potatoes, peeled and diced
Salt and freshly ground black pepper
1 cup frozen petits pois
5 tablespoons butter
1 pound large shrimp, peeled and deveined
2 cloves garlic, peeled and chopped
1 portobello mushroom
2 tablespoons finely chopped fresh parsley
4 cups mixed lettuces
Heat about 1 inch oil in a deep heavy-bottomed skillet over medium-high heat. When oil reaches about 350 degrees, add potatoes and fry, stirring occasionally, until golden, about 10 minutes. Drain on paper towels and sprinkle with salt.
Bring a medium pot of salted water to a boil over high heat. Add peas and cook for one minute. Drain, refresh under cold water, and set aside.
Melt 4 tablespoons of butter in a large skillet over medium heat. Add shrimp and half the garlic and cook, stirring occasionally, until shrimp are opaque, about 3 minutes. Transfer shrimp to a plate.
Remove and discard mushroom stem, then thinly slice cap. Cut slices in half or in thirds (depending upon size of mushroom). Melt remaining 1 tablespoon butter in skillet over medium heat. Add mushrooms and cook, turning once or twice, until golden, about 2 minutes.
Increase heat to medium-high. Add potatoes, peas, and shrimp to skillet. Mix well, then add parsley and remaining garlic and season to taste with salt and pepper. Cook, stirring frequently, for 1-2 minutes. Arrange lettuces on 4 plates, top with shrimp mixture, and serve.
Serves 4.
Crabmeat Yvonne
2 lbs. fresh backfin lump crabmeat
6 fresh artichoke bottoms, boiled and sliced
1 lb. fresh portabella mushrooms, sliced
½ cup clarified butter
Salt and white pepper to taste
In a large skillet, sauté the mushrooms, then add the artichoke bottoms and crabmeat. Sauté gently until heated thoroughly. Season with salt and white pepper. Garnish with finely chopped parsley. Serve over toast points and with a lemon wedge.
Serves 6.
Godchaux Salad
1 head iceberg lettuce, cubed
2 large tomatoes, cubed
1 lb. backfin lump crabmeat
30-35 large shrimp, boiled and peeled
In a small bowl, combine:
5 oz. salad oil
5 oz. red wine vinegar
4 oz. Creole mustard
Mix dressing well, pour over salad and toss. Divide salad into four chilled plates and garnish each with 1/2 seived hard boiled egg and 2 anchovies.
Serves 4 as an entrée