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Shrimp Clemenceau

  • Yield: 4 servings


  • 3 cups vegetable oil
  • 2 large Idaho potatoes, peeled and cut into small dice (about 3 cups)
  • 2 teaspoons olive oil
  • 1/2 cup chopped yellow onion
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound medium-size shrimp, peeled and deveined
  • 1/8 teaspoon cayenne
  • 6 ounces boiled ham, cut into small dice
  • 1/2 cup fresh sweet baby green peas
  • 1 teaspoon chopped garlic
  • 2 tablespoons unsalted butter
  • Hollandaise Sauce


  • In a heavy, deep pot or an electric deep-fryer, heat the vegetable oil to 360?F. Add the potatoes, in batches, and fry until golden brown, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.
  • In a large, nonstick skillet over medium-high heat, heat the olive oil. Add the onion and season with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Cook for 2 minutes. Season the shrimp with 1/4 teaspoon of the salt and the cayenne and add to the skillet. Cook, stirring, for 2 minutes. Add the ham, green peas, garlic, and the potatoes. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 3 minutes, then add the butter and cook, stirring, for 1 minute.
  • To serve, divide the mixture into 4 equal portions on serving plates and drizzle with the hollandaise.