Shrimp Clemenceau is a New Orleans specialty, usually made with shrimp, asparagus, mushrooms and fried potatoes. The last time I made this, at Chef Dave’s suggestion, I substituted mirliton for the fried potatoes. This time I substituted aubergine for the fried potatoes because I’m craving aubergine. So that’s why. This should really be called Gambas […]

via Poached Egg New Orleans — Cooking in Sens

Leave a Reply

%d bloggers like this: