Shrimp Clemenceau

• 3 cups vegetable oil
• 2 large Idaho potatoes, peeled and cut into small dice (about 3 cups)
• 2 teaspoon olive oil
• 1/2 cup chopped yellow onions
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound medium shrimp, peeled and deveined
• 1/3 teaspoon cayenne
• 6 ounces boiled ham, cut into small dice
• 1/2 cup fresh sweet baby green peas, cooked
• 1 teaspoon chopped garlic
• 2 tablespoons unsalted butter
• 1 recipe Hollandaise Sauce, recipe follows
• 1 tablespoon finely chopped fresh parsley leaves

1. In a heavy, deep sauce pot or an electric deep-fryer, heat the oil to 360 degrees F. Add the potatoes, in batches and fry until golden brown, about 8 to 10 minutes.
2. Remove the potatoes and drain on paper towels.
3. In a large, nonstick skillet over medium-high heat, heat the olive oil.
4. Add the onions and season with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper.
5. Cook for 2 minutes.
6. Season the shrimp with 1/4 teaspoon of the salt and cayenne and add to the skillet.
7. Cook, stirring, for 2 minutes.
8. Add the ham, peas, garlic, and the potatoes.
9. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of the black pepper.
10. Cook for 3 minutes.
11. Add the butter and cook, stirring for 1 minute.
12. To serve, divide the mixture into 4 equal portions on serving plates.
13. Drizzle the Hollandaise Sauce over each plate and garnish with parsley.

vegetable oil, potatoes, olive oil, yellow onions, salt, freshly ground black pepper, shrimp, cayenne, ham, fresh sweet baby green peas, garlic, unsalted butter, hollandaise sauce, parsley

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