Chefs on StarChefs



 shrimp or crayfish clemenceau 
Chef Susan Spicer of Bayona – New Orleans, LA
Adapted by StarChefs

Yield: 4 Servings


  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1 cup diced potatoes, blanched until tender in water
  • 1 cup mushrooms, quartered
  • 1 teaspoon minced garlic
  • ½ pound shrimp or crayfish tails
  • 1 cup peas
  • ½ cup white wine
  • 2 Tablespoons lemon juice
  • 3 Tablespoons butter
  • Salt and pepper, to taste
  • Hot sauce, to taste
  • ½ cup green onion, finely chopped


Heat oil and butter in medium sauté pan and add diced potatoes. Toss and sauté until lightly browned, then add mushrooms and toss. Cook 2-3 minutes, then add garlic and shrimp or crayfish tails and cook a few more minutes. Add peas, season with salt and pepper and remove from pan to bowl or platter and keep warm in oven. Deglaze pan with wine and lemon juice, bring to boil and reduce by half, then whisk in butter gradually to make creamy sauce. Season with salt, pepper and hot sauce, then pour over shrimp or crayfish, sprinkle with green onion and serve immediately.