Leah Chase's Shrimp Clemenceau

Adapted from https://www.theadvocate.com/article_03c0d922-95f6-11e9-9a4c-1bacd79ae2fa.html

Or roast the potatoes first and add them near the end, with paprika (Kitchen Queens)

Servings: 4

INGREDIENTS

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 green peas
¼ teaspoon chopped fresh parsley
½ cup white wine
Salt and freshly ground black pepper to taste

STEPS

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. Cook for 5 minutes. Serve.