Shrimp or Crayfish Clemenceau

• 1 cup diced potatoes (about 1/2-inch dice)
• Salt
• 3 tablespoons olive oil
• 5 tablespoons butter
• 1/2 pound button mushrooms, quartered
• 1 pound shrimp (16-20 count), peeled and deveined, or 1 pound crayfish tails
• 2 cups peas (frozen or fresh) or cut-up sugar snaps or snow peas (blanched)
• Pepper
• Hot sauce
• 1 medium shallot, finely diced
• 3/4 cup white wine
• 3 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 3 scallions, finely chopped

1. Preheat the oven to 325F.
2. Place the potatoes in a small saucepan and cover with cold water; add a pinch of salt.
3. Bring to a boil, then reduce the heat and simmer until the potatoes are just cooked through (they will become opaque and should be tender, but not overly soft, when pierced with a paring knife).
4. Drain them, rinse with cold water, and cool.
5. Pat the dice dry with paper towels.
6. Heat 1 tablespoon olive oil in a medium skillet until hot but not smoking, and add the potatoes and 2 tablespoons butter.
7. Cook until evenly browned and crispy, and transfer to a large bowl.
8. Keep them warm in the oven.
9. Return the skillet to the heat (no need to clean), pour in the remaining 2 tablespoons olive oil.
10. When the oil is hot, add the mushrooms and cook, stirring, until they are lightly browned and crispy.
11. Add the mushrooms to the potatoes.
12. Add the shrimp or crayfish tails to the skillet and cook a few more minutes.
13. Add the peas, season lightly with salt, pepper, and hot sauce, and transfer the mixture to the bowl of potatoes.
14. Toss mixture to combine and return to oven to keep warm.
15. Deglaze the pan with the shallots, wine, and lemon juice and scrape up the bits.
16. Bring to a boil and reduce to about 4 tablespoons of liquid.
17. Stir in the garlic, then whisk in the remaining 3 tablespoons butter, a little at a time, to make a creamy sauce.
18. Season with salt, pepper, and hot sauce.
19. Pour the sauce over the shrimp, sprinkle with scallions, and serve immediately.
20. Or divide among four plates, top with potatoes and scallions, and drizzle with sauce.

potatoes, salt, olive oil, butter, mushrooms, shrimp, peas, pepper, sauce, shallot, white wine, lemon juice, garlic, scallions

Taken from www.epicurious.com/recipes/food/views/shrimp-or-crayfish-clemenceau-383512 (may not work)