Shrimp Clemenceau

Shrimp Clemenceau

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1 lb large shrimp, shelled and deveined
1 tbsp Emeril’s essence or any other kind of creole seasoning
1 tbsp butter
2 tbsp olive oil
3 mirliton/chayote, peeled, seeded and cut into cubes
3 large cloves of garlic, minced
Salt and pepper
2 tbsp butter
1/2 lb mushrooms, sliced
1 cup baby asparagus, cut into half inch slices
1 tbsp butter



Toss the shrimp with the Emeril’s essence and set aside.  Brown the mirliton in the butter and olive oil.  Add the minced garlic, season with salt and pepper, then continue to cook for 1 minute.  Drain the mirliton on paper towels, then put into the bottom of a wok or large frying pan and set aside.

Melt 2 tbsp butter in a clean saute pan, add the mushrooms and saute until the mushrooms start to release their liquids.  Add the baby asparagus and continue to saute for about 2 minutes.  Season with salt and pepper, then add the mushrooms and asparagus to the wok.

Melt the remaining 1 tbsp of butter in a clean frying pan, add the shrimp and quick saute for 2 minutes.  Add the shrimp to the wok.

Reheat all ingredients in the wok for about 3-5 minutes and serve.