This is my take on Shrimp Clemenceau, inspired by the dish made famous by Dooky Chase and Galatoire’s restaurants in New Orleans. I’ve added a poached egg for an elegant brunch dish. It really is too bad that eggs are dated according to “will begin to rot by dates” instead of the dates they were laid.
Wegman’s vegetable selection was looking pretty good, so I loaded up determined to enjoy and showcase some of them.
I always have headed, peeled and deveined shrimp in the freezer in case of the Apocalypse which seems to be here, at least in the U.S. See, I was right 😀
The mushrooms, though larger than I like, were tight capped and firm.
It appears to be the asparagus season in the U.S. Good! I like them barely sauteed in butter, still a little crisp. I wonder will I see white asparagus. Craving them with lemon sauce.
I medium diced the aubergine, sprinkled the dice with salt and allowed to rest for about 30 minutes, and dried them off with a paper towel before browning. Aubergine fries better after some of the water has been released.
The fried eggplant was nice, slightly crispy on the outside with garlic.
And Voila! Even with the prep time, I enjoy making clemenceau and of course eating it.
2 lbs of gambas headed, shelled and deveined
2 tbsp homemade Emeril’s essence
2 tbsp olive oil, plus 1 tbsp butter
1 large, firm aubergine/eggplant, diced
3-4 garlic cloves minced
Salt and pepper
1 tbsp butter
1/2 lb mushrooms, sliced
1 bunch young asparagus, tough ends trimmed and cut into thirds
1 tbsp butter
Poached eggs (optional)
Toss the gambas with seasoning and set aside. Heat 2 tbsp of olive oil and 1 tbsp butter in a skillet, add the aubergine and brown on high flame until cooked but still firm. Add the garlic and saute for about 1 minute and sprinkle with salt and pepper. Remove the mixture to a plate/bowl and set aside.
Wipe out the skillet with a paper towel, then add 1 tbsp of butter and the mushrooms. Saute until the mushrooms begin to release their water, then add the asparagus and continue to saute for about 2 minutes until the asparagus are crisp tender. Transfer to the plate with the aubergine.
Wipe out the skillet with a paper towel, add the remaining tablespoon of butter and the gambas. Saute until just done, about 2-3 minutes. Add the vegetables to the skillet and gently toss and heat.
Divide in to serving plates and top each serving with a poached egg, if desired.