Brennan'S Shrimp Clemenceau

• 8 cups water
• 2 bay leaves
• 1 sprig thyme
• 7 dried hot peppers
• 2 tablespoons salt
• 1/2 teaspoon cayenne
• 2 lbs shrimp, in the shell
• 2 large potatoes, peeled and diced
• oil (for deep frying)
• 2 tablespoons butter
• 8 mushrooms
• 2 sprigs parsley, chopped
• 4 garlic cloves, minced
• 1 cup cooked green peas

1. Combine water, bay leaves, thyme, peppers, salt and cayenne in a large pot.
2. Bring to a boil and simmer 25 minutes.
3. Add shrimp and simmer until they turn pink, about 5 minutes.
4. Drain, discarding liquid.
5. Peel and devein shrimp; set aside.
6. Heat oil to 375u0b0F and fry potatoes until golden-brown.
7. Drain on paper towels.
8. Melt butter in a large skillet.
9. Saute mushrooms, parsley and garlic until lightly browned.
10. Add potatoes, shrimp and peas.
11. Toss lightly over medium heat and serve piping hot.

water, bay leaves, thyme, peppers, salt, cayenne, shrimp, potatoes, oil, butter, mushrooms, parsley, garlic

Taken from www.food.com/recipe/brennans-shrimp-clemenceau-468012 (may not work)