I like “Loosiana” cuisine and I like the way David Bridges does it! I first “met” Dave when I stumbled upon his blog entitled Rooter to the Tooter with his delicious, incomparable, innovative take on Louisiana cookery. His Sweetbread and Crawfish Terrine was genius and delectable. I “poached” the recipe and made it in France, eliciting rhapsodies from the Parrets and amazement that the recipe was American🙂 Bummer that he no longer blogs; family life and his job as the Chef at the Upperline restaurant in New Orleans doesn’t leave him much free time. However, his blog and recipes are still available on line and are more than worth a look. Stay tuned, a cookbook could be on the way.
I was pleasantly surprised to hear from Dave after my post of Mirliton Creole. He suggested that I try a famous New Orleans recipe, Shrimp Clemenceau, using mirliton instead of the usual fried potatoes. Knowing that I don’t necessarily follow recipes line by line, Dave gave me a broad outline of ingredients and methods. I didn’t have any peas but did have some pretty, baby asparagus that I thought would do the trick. They did.
This is a fairly simple recipe but perhaps a little fiddly. I first sprinkled my shrimp with Emeril’s essence and then set them aside to take on color and personality.
I then fried up my mirliton a la hash browns.
I put the mirliton cubes to drain on paper towels while I quick sauteed the mushrooms and asparagus. I really hate this stove! It’s small, primitive and doesn’t heat evenly.
Annoyed, I poured myself a large Cremant, took a double gulp, adjusted my attitude and continued in a “whatever” frame of mind😉
This was so worth making! I liked the fact that mirliton could be hash-browned. A lovely poached egg on top of mirliton hash browns, topped with piperade could be in the future. Thank you Dave. This recipe can also be made with chicken chunks in place of the shrimp.
Snow flurries yesterday and am trying to adjust myself again to the winter light. Cats are sitting on the heating vents😀
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.
Wine suggestion: Riesling. Screw top.