Ingredients for SHRIMP CLEMENCEAU recipe
8 ounces shrimp, peeled and deveined 8 ounces artichoke heart quarters, drained
1 large potato, diced 8 ounces fresh mushrooms, chopped
2 green onion tops, chopped 1/2 cup yellow onion, chopped
1 tablespoon garlic, chopped 4 ounces sweet peas, drained
1/4 pound margarine 2 tablespoons salt
2 tablespoons white pepper 1/4 cup white wine
Directions:
Fry potatoes until tender. Set aside. In a 12-inch skillet melt margarine and combine with
yellow onions, garlic and mushrooms. Saute until vegetables begin to get tender. Add
shrimp and artichoke quarters and saute until shrimp are 75 percent cooked. Add
remaining ingredients and saute until shrimp are done (about 5 minutes) and remove
from heat. Serves 3 to 4.