Best Brennans Shrimp Clemenceau Recipes

DELMONICO CHICKEN CLEMENCEAU

Steps:

• Preheat the oven to 400 degrees F. Season the chicken with olive oil, salt and pepper. Place on a roasting pan and bake for 30 minutes. Reduce the heat to 350 degrees F. and continue to cook for 30 minutes. In a large saute pan, melt the butter. Add the ham and saute for 2 minutes. Add the onions. Saute for 1 minute. Add the garlic and mushrooms. Season with salt and pepper. Saute for 2 minutes. Add the peas and potatoes. Saute for 3 to 4 minutes. In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Remove the chicken from the oven and carve into 4 pieces (2 breast and 2 leg/thigh). To serve, spoon the potato mixture on the bottom of each plate. Lay the individual chicken portions on top of the potatoes. Spoon the Bernaise Sauce over the chicken and serve.

RALPH BRENNAN'S JAZZ KITCHEN SHRIMP AND GRITS RECIPE - (4.1/5)

Steps:

• Grits Preparation: Combine butter, onion, and Andouille sausage in a large, heavy-bottomed saucepan over medium heat. Sauté until onion is soft and translucent. Add chicken stock and bring to a boil. Whisk in grits and reduce heat to low. Cover and cook, stirring frequently, until thickened, about 10 to 12 minutes. Whisk in cream and cook, uncovered, 3 to 5 minutes more. Remove pan from heat and stir in Parmesan and parsley. Add salt to taste. Barbeque Shrimp Preparation: Combine shrimp, stock, lemon juice, Worcestershire, pepper, Creole seasoning, and garlic in a large, deep-sided sauté pan over high heat. Simmer, turning shrimp over, until shrimp are just firm and opaque, about 2 minutes. Reduce the heat to medium and add butter to the pan, swirling butter into sauce. Scoop grits into a shallow serving bowl. Top with shrimp and sauce. Garnish with parsley and serve immediately.

BRENNAN'S CLASSIC SHRIMP REMOULADE

Steps:

• Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
• Cover and mix at high speed until well blended.
• Remove cover and gradually add oil in a slow steady stream.
• Sauce will thicken to a pourable, creamy consistency.
• Store in covered container in refrigerator up to 3 days.
• Serving suggestion: toss boiled shrimp in remoulade sauce.
• Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.

BRENNAN'S SHRIMP CLEMENCEAU

Steps:

• Combine water, bay leaves, thyme, peppers, salt and cayenne in a large pot.
• Bring to a boil and simmer 25 minutes.
• Add shrimp and simmer until they turn pink, about 5 minutes.
• Drain, discarding liquid.
• Peel and devein shrimp; set aside.
• Heat oil to 375°F and fry potatoes until golden-brown.
• Drain on paper towels.
• Melt butter in a large skillet.
• Saute mushrooms, parsley and garlic until lightly browned.
• Add potatoes, shrimp and peas.
• Toss lightly over medium heat and serve piping hot.

SHRIMP CLEMENCEAU

Steps:

• In a heavy, deep pot or an electric deep-fryer, heat the vegetable oil to 360 degrees F. Add the potatoes, in batches, and fry until golden brown, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.
• In a large, nonstick skillet over medium-high heat, heat the olive oil. Add the onion and season with 1/4 teaspoon of the slat and 1/4 teaspoon of the black pepper. Cook for 2 minutes. Season the shrimp with 1/4 teaspoon of the salt and the cayenne and add to the skillet. Cook, stirring, for 2 minutes. Add the ham, green peas, garlic, and the potatoes. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 3 minutes, then add the butter and cook, stirring, for 1 minute.
• To serve, divide the mixture into 4 equal portions on serving plates and drizzle with the hollandaise.
• In a stainless steel bowl set over a pot of simmering water (be careful not to let the bottom of the bowl touch the water), whisk the egg yolks with the lemon juice, hot sauce, and water until pale yellow in color. Season with salt and pepper. Remove the bowl from the pot and, whisking vigorously, add the melted butter 1 tablespoon at a time, whisking until all the butter is incorporated. Keep warm until needed.

SHRIMP OR CRAYFISH CLEMENCEAU

Steps:

• Preheat the oven to 325°F.
• Place the potatoes in a small saucepan and cover with cold water; add a pinch of salt. 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). Drain them, rinse with cold water, and cool. Pat the dice dry with paper towels.
• Heat 1 tablespoon olive oil in a medium skillet until hot but not smoking, and add the potatoes and 2 tablespoons butter. Cook until evenly browned and crispy, and transfer to a large bowl. Keep them warm in the oven.
• Return the skillet to the heat (no need to clean), pour in the remaining 2 tablespoons olive oil. When the oil is hot, add the mushrooms and cook, stirring, until they are lightly browned and crispy. Add the mushrooms to the potatoes. Add the shrimp or crayfish tails to the skillet and cook a few more minutes. Add the peas, season lightly with salt, pepper, and hot sauce, and transfer the mixture to the bowl of potatoes. Toss mixture to combine and return to oven to keep warm. Deglaze the pan with the shallots, wine, and lemon juice and scrape up the bits. Bring to a boil and reduce to about 4 tablespoons of liquid. Stir in the garlic, then whisk in the remaining 3 tablespoons butter, a little at a time, to make a creamy sauce. Season with salt, pepper, and hot sauce.
• Pour the sauce over the shrimp, sprinkle with scallions, and serve immediately. Or divide among four plates, top with potatoes and scallions, and drizzle with sauce.