-
1
Preheat the oven to 325F.
-
2
Place the potatoes in a small saucepan and cover with cold water; add a pinch of salt.
-
3
Bring to a boil, then reduce the heat and simmer until the potatoes are just cooked through (they will become opaque and should be tender, but not overly soft, when pierced with a paring knife).
-
4
Drain them, rinse with cold water, and cool.
-
5
Pat the dice dry with paper towels.
-
6
Heat 1 tablespoon olive oil in a medium skillet until hot but not smoking, and add the potatoes and 2 tablespoons butter.
-
7
Cook until evenly browned and crispy, and transfer to a large bowl.
-
8
Keep them warm in the oven.
-
9
Return the skillet to the heat (no need to clean), pour in the remaining 2 tablespoons olive oil.
-
10
When the oil is hot, add the mushrooms and cook, stirring, until they are lightly browned and crispy.
-
11
Add the mushrooms to the potatoes.
-
12
Add the shrimp or crayfish tails to the skillet and cook a few more minutes.
-
13
Add the peas, season lightly with salt, pepper, and hot sauce, and transfer the mixture to the bowl of potatoes.
-
14
Toss mixture to combine and return to oven to keep warm.
-
15
Deglaze the pan with the shallots, wine, and lemon juice and scrape up the bits.
-
16
Bring to a boil and reduce to about 4 tablespoons of liquid.
-
17
Stir in the garlic, then whisk in the remaining 3 tablespoons butter, a little at a time, to make a creamy sauce.
-
18
Season with salt, pepper, and hot sauce.
-
19
Pour the sauce over the shrimp, sprinkle with scallions, and serve immediately.
-
20
Or divide among four plates, top with potatoes and scallions, and drizzle with sauce.
