Shrimp Clemencea

• 2 baking potatoes, like russets, peeled and cut into 1/2-inch squares
• 1/2 cup clarified butter
• 4 dozen shrimp, peeled
• 2 cups sliced mushrooms
• 4 cloves garlic, minced
• 1/2 teaspoon cracked black pepper
• 1 (15-ounce) can early peas

1. Preheat a deep fryer to 350 degrees F.
2. Add the potatoes to the oil and deep-fry until the potatoes are cooked through and golden brown.
3. Drain on a paper towel lined plate.
4. Heat the clarified butter in a large saute pan over medium heat.
5. Saute the shrimp until they are pink, about 3 minutes.
6. Add the mushrooms and continue to cook until tender.
7. Add garlic, black pepper, and potatoes and saute for 2 minutes.
8. Drain off the excess butter, add the peas, and cook until the peas are heated through.

baking potatoes, butter, shrimp, mushrooms, garlic, cracked black pepper, early peas

Taken from www.foodnetwork.com/recipes/shrimp-clemencea-recipe.html (may not work)