The Kitchen Scholar explores the world of food and cooking beyond the levels of nourishment and sensory pleasure by intersecting with different stories that range from personal narratives to third-party perspectives in different academic fields and by promoting the legacy of culinary traditions and cookbook authors.

SHRIMP CLEMENCEAU

SHRIMP CLEMENCEAU

The Kitchen Scholar
Shellfish

SOURCE: LEAH CHASE. AND STILL I COOK: MORE RECIPES FROM NEW ORLEANS’ DOOKY CHASE RESTAURANT.

Ingredients

1/2 cup/110 grams unsalted butter

1 1/2 cup/200 grams diced potatoes

5 cups/900 grams small peeled and deveined shrimps

1 tablespoon/8 grams finely chopped garlic

1/2 cup/36 grams sliced button mushrooms

1 cup/130 grams green peas

1/4 teaspoon/0.3 grams finely chopped flat-leaf parsley, preferably picked fresh on the same day for best results

1/2 cup/120 mL white wine

Salt and freshly ground black pepper to taste

OPTIONAL: Fresh strawberries for garnish

Specific Equipment

Deep-bottomed saucepan with a capacity of 2 quarts/2.0 L

Serves 4

Instructions

1. Melt the butter in a saucepan set over high heat. Sauté in the potatoes for 5 minutes or until the potatoes have lightly browned.

2. Sauté in the shrimp, garlic, and mushrooms for 5 minutes, constantly stirring, or until the shrimps are pink and tender and the mushrooms have lightly browned. Stir in the peas, parsley, and white wine until well-blended and reduce the heat to medium. Cook for 5 minutes or until the wine has reduced to the half its volume and has thickened to the consistency of a syrup. Season with salt and pepper to taste.

3. Remove the saucepan from heat and transfer the contents of the saucepan onto a serving dish. Garnish with fresh strawberries on the side, if desired.

DOOKY CHASE'S CREOLE FRIED CHICKEN

DOOKY CHASE'S CREOLE FRIED CHICKEN
CREOLE JAMBALAYA

CREOLE JAMBALAYA