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Shrimp Clemenceau (A heavenly sauce tops off the mixture of crispy potatoes, shrimp, and peas, for a one- dish meal
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| 2 large | baking potatoes, cubed about 5 cups |
| 2 tbs | margarine |
| 1/4 cup | minced garlic |
| 2 bunches | green onions, (scallions) chopped |
| 1/2 lb | mushrooms, sliced |
| 2 1/2 lbs, peeled medium shrimp | |
| 2 tbs | finely chopped parsley |
| 1/4 cup | white wine |
| 1 tbs | lemon juice |
| 1 tbsp | Worcestershire sauce |
| 1 10 oz package | frozen peas |
Preheat woven to 400 degrees. Place potatoes on a baking sheet coated with nonstick cooking spray. Bake, stirring occasionally, for 30 to 40 minutes, until browned and crisp tender. In large skillet, melt margarine and sauté garlic, green onion and mushrooms, until tender stirring frequently. Add shrimp, parsley, wine, lemon juice, and Worcestershire sauce, and cook, stirring, until the shrimp are done. Cook peas according to directions on package; drain. In a 2 quart oblong casserole, combine the potatoes, peas, and shrimp mixture removed from the skillet with a slotted spoon. Reduce the liquid in the pan by half, and pour over the shrimp- potatoe mixture. Toss gently to serve.
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