Sherry’s Shrimp Clemenceau | Texas Co-op Power

Ingredients

• Vegetable oil
• 2 large Idaho russet potatoes, cut into small dice
• 2 teaspoons olive oil, plus more as needed
• 1/2 cup chopped red or yellow onion
• 1 pound medium shrimp, peeled and deveined
• 1 teaspoon salt, divided use
• 1/2 teaspoon ground pepper, divided use
• 1/8 teaspoon cayenne pepper
• 6 ounces boiled ham, cut into small dice
• 1/4 cup frozen baby peas
• 1 teaspoon chopped garlic
• 2 tablespoons (1/4 stick) butter
• Prepared hollandaise sauce, for serving (optional)
• Lemon wedges, for serving (optional)