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 Clemenceau because the shrimp in the freezer were humongous!  I wonder where I bought these?  They would be great on the grill.  I’ll have to look around.  You can also use “normal” shrimp which I had intended to do, but who knows what manner of creature lurks in the heart of my freezer?  Not even The Shadow 🙂  I recently ordered a 14 DVD set of “Rumpole of the Bailey” and the series is as hilarious and entertaining as I remembered.

Too lazy to make up a batch of Emeril’s essence and determined never to use any seasoning labeled “McCormick”, I remembered that my mother used Old Bay seasoning on practically everything, especially seafood.  Good enough for me and it was okay but I think I would have preferred a little “essence” or another good quality Creole seasoning.

The thing about this rendition of shrimp Clemenceau is that I adore each ingredient; aubergine, shrimp, mushrooms, asparagus, garlic.

This was a very pretty aubergine; firm, white fleshed and dark purple skin.

Be sure to brown the diced aubergine on high flame and avoid overcooking so that the pieces remain firm.  Mine were a little softer than I wanted.  Good, but still.

This dish is easy to assemble and would make a nice main course for a “Laid back” Sunday brunch because you can quickly cook everything in the morning and just reheat before topping with a poached egg to serve.

Gambas Clemenceau

2 lbs of gambas or shrimp headed, shelled and deveined

2 tbsp Old Bay seasoning or a good quality Creorle seasoning

2 tbsp olive oil

1 tbsp butter

1 large, firm aubergine/eggplant, diced

3-4 garlic cloves minced

Salt and pepper

2 tbsp butter

1/2 lb mushrooms, sliced

1 bunch young asparagus, tough ends trimmed and cut into thirds

1 tbsp butter

Poached eggs (optional)

Toss the gambas with seasoning and set aside.  Heat 2 tbsp of olive oil and 1 tbsp butter in a skillet, add the aubergine and brown on high flame until cooked but still firm.  Add the garlic and saute for about 1 minute and sprinkle with salt and pepper.  Remove the mixture to a plate/bowl and set aside.

Wipe out the skillet with a paper towel, then add the 2 tbsp of butter and the mushrooms. Saute until the mushrooms begin to release their water, then add the asparagus and continue to saute for about 2 minutes until the asparagus are crisp tender.  Transfer to the plate with the aubergine.

Wipe out the skillet with a paper towel, add the remaining tablespoon of butter and the gambas.  Saute until just done, about 2-3 minutes.  Add the vegetables to the skillet and gently toss and heat.

Divide in to serving plates and top each serving with a poached egg, if desired.