Makes 4 servings. Recipe is by Leah Chase, of Dooky Chase Restaurant, 2301 Orleans Ave., New Orleans. This is Dooky Chase’s seafood version of Chicken Clemenceau, a Creole dish created in the 1920s to honor French Prime Minister Georges Clemenceau, who is credited with leading his nation to victory in World War I. Clemenceau was also one of the principal architects of the treaty of Versailles at the Paris Peace Conference of 1919.
1 stick butter
2 medium potatoes, peeled and diced small
2 lbs. small shrimp, peeled and deveined
2 cloves garlic, finely chopped
1/2 cup button mushrooms
1 cup green peas
1/4 tsp. chopped fresh parsley
1⁄3 cup white wine
Salt and pepper
1. Melt butter over medium-high heat in a 2-quart, heavy-bottomed saucepan. Add potatoes and cook 5 minutes, stirring often.
2. Add shrimp, garlic and mushrooms. Cook until shrimp are pink and tender.
3. Add peas, parsley and wine. Salt and pepper to taste. Cook 5 minutes.