Shrimp Clemenceau with Lemon Sauce

Last Sunday, we and a few of our wine and food enthusiasts neighbors engaged in a progressive entree (starter) party.  Someone likened the affair to a tapas and wine party as a “movable feast”.   It was; fun, stress-less and we were with people who share the same interests.

The pity is that I was too lazy, too distracted or couldn’t be bothered to take the camera and tripod to the other houses because the food and presentation was stellar!  I’m almost embarrassed to post because the only pictures I have are of my own contribution, and not many of those.  Oh well, I’ll try to be picturesquely descriptive.

We began at the restaurant/art gallery of Trix Render.  Trix, fashion model, painter, chef and quality baker, presented us with parma wrapped melon on skewers accompanied perfectly by a German Eiswein, and generous bowls of garlic scented, chilled watermelon soup.  I began right then to regret the camera folly.

Next stop our house where I made a different shrimp clemenceau than usual.  I think it’s best with mirliton (chayote) squash but there wasn’t any anywhere so I moved on and borrowed some ideas from an old Epicurious edition.  I also topped up this variation with a thyme flavored lemon sauce.   It was good, just different.  The Bailly La Pierre Rose Brut was perfect for the hot, humid weather we have been experiencing.

A short walk up the street brought us to the lovely home of Anne and Bob Lynch.  Anne, retired nurse, past and present antique aficionado, gardener and a much nicer person then I am :D, regaled us with a Caprese salad of home grown tomatoes, garden basil and superior mozzarella.  Anne’s crab cakes were the best I’ve had in decades;  traditional without the heavy fillers that mask the flavor and texture of the crab.  Bob served a crisp, dry white wine, a Malbec and a sparkling rose.

A few minutes walk took us to Main Street, the heart of Honesdale’s historic district, lined on both sides of the street with gorgeous Victorian houses, locally known as “the painted ladies.”  One of the most beautiful “ladies” on Main street is owned by Jeryl and Bayard Denoie.  Their home and garden are so lovely and if you are ever up this way, be sure to book their Airbnb, the epitome of gracious living and dining.  Bayard presented us with tortilla chips topped with guacamole, grilled scallops and salsa.  Wonderful!

Jan Goodwin, who is not a neighbor but a friend to us all, has a magnificent house about 10 miles from town center, neighboring the Delaware river.  We didn’t go out there this time but certainly will for the next event.  Jan is a renown and well traveled journalist.  Jan prepared fresh fruit topped panna cotta with raspberry sauce for our dessert.  My favorite!

The recipe for Shrimp Clemenceau can be found at the link above.

Lemon Sauce

Rind from 1 lemon

1 1/2 cups white wine

2 large shallots, sliced

2 garlic cloves, peeled and crushed

2 cups cream

1 1/2 tsp turmeric

1 tbsp thyme leaves

1 1/2 t bsp lemon juice

Salt and pepper

Boil and reduce the rind, wine, shallots and garlic together for 15 minutes.  Add the cream  turmeric and thyme. Continue to boil, reduce and thicken for about another 10 minutes.  Strain the solids from the sauce, whisk in lemon juice and season with salt and pepper.  May be made a day ahead and reheated.




About cookinginsens

An American living in Burgundy, France
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8 Responses to Shrimp Clemenceau with Lemon Sauce

  1. Mad Dog says:

    How lovely! That is indeed somewhat like going from bar to bar in Andalucia, where they give you a complimentary pate of tapas every time you buy a drink, but even better chez vous, when you have such nice neighbours!

  2. jmcheney says:

    I thought of that famous line, “You’re nice enough”,- Rosemary. I think you would be be great fun to know & I love your blog. This fabulous party makes me wish I would step up my game & my circle (of “over it” ladies of a certain age).

  3. Trix Render says:

    Thank you for the sauce recipe!! xoxo

    On Thu, Jul 12, 2018 at 3:30 PM, Cooking in Sens wrote:

    > cookinginsens posted: ” Last Sunday, we and a few of our wine and food > enthusiasts neighbors engaged in a progressive entree (starter) party. > Someone likened the affair to a tapas and wine party as a “movable feast”. > It was; fun, stress-less and we were with people who sh” >

  4. chefkreso says:

    Sounds most delicious, thanks so much for sharing the recipe!

  5. Little Chef says:

    I love the way you write, and this is a great recipe!💚

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