You may adjust the butter amount and use frozen peas. 1 stick butter 2 medium potatoes, peeled, diced small 2 pounds small shrimp, peeled, deveined 2 cloves garlic, minced ½ cup button mushrooms 1 cup ...

Chicken was the original main ingredient of this Creole creation, presumed to be the namesake of Georges Clemenceau (1841-1929), a French statesman who served a second term as prime minister of France ...

TODAY’s Al Roker is in New Orleans with award-winning chef Leah Chase, 92, whose landmark restaurant, Dooky Chase, has rebounded from the devastation of Katrina a decade ago. As they prepare shrimp ...

Traditionally, Clemenceau'd Shrimp is a composed dish, with all the ingredients ending up in the same skillet before plating. For a twist and a dare (forgive me, tradition!), I like to separate the ...

HUNTSVILLE, Alabama -- If any of the seven offerings on Landry's Seafood House's new Flavors of New Orleans appetizer menu can stand up as an entrée it's the Shrimp Clemenceau. Plated in a dramatic ...

Fry potatoes in oil til browned or if preferred, blanche them in water then brown them in butter and reserve. Cut chicken into strips. Melt 1 stick of butter in a large skillet. Add the chicken and ...

1. Melt butter in 2-quart saucepan. Add potatoes. Cook 5 minutes. 2. Add shrimp, garlic and mushrooms. Cook until shrimp are tender. 3. Add peas, parsley and wine. Season with salt and pepper to taste ...