Shrimp Clemenceau

• Vegetable oil
• 2 Idaho potatoes, peeled and diced
• Salt and freshly ground black pepper
• 1 cup frozen small green peas
• 5 tablespoons butter
• 1 pound large shrimp, peeled and deveined
• 2 cloves garlic, peeled and chopped
• 1 portobello mushroom
• 2 tablespoons finely chopped fresh parsley
• 4 cups mixed lettuces

1. 1. Heat about 1 inch oil in a deep heavy-bottomed skillet over medium-high heat. When oil reaches about 350 degrees, add potatoes and fry, stirring occasionally, until golden, about 10 minutes. Drain on paper towels and sprinkle with salt.
2. 2. Bring a medium pot of salted water to a boil over high heat. Add peas and cook for one minute. Drain, refresh under cold water, and set aside.
3. 3. Melt 4 tablespoons of butter in a large skillet over medium heat. Add shrimp and half the garlic and cook, stirring occasionally, until shrimp are opaque, about 3 minutes. Transfer shrimp to a plate.
4. 4. Remove and discard mushroom stem, then thinly slice cap. Cut slices in half or in thirds (depending upon size of mushroom). Melt remaining 1 tablespoon butter in skillet over medium heat. Add mushrooms and cook, turning once or twice, until golden, about 2 minutes.
5. 5. Increase heat to medium-high. Add potatoes, peas, and shrimp to skillet. Mix well, then add parsley and remaining garlic and season to taste with salt and pepper. Cook, stirring frequently, for 1-2 minutes. Arrange lettuces on 4 plates, top with shrimp mixture, and serve.

vegetable oil, potatoes, salt, frozen small green peas, butter, shrimp, garlic, portobello mushroom, fresh parsley, mixed lettuces

Taken from www.epicurious.com/recipes/member/views/shrimp-clemenceau-50067401 (may not work)