Shellfish Medley Serves 4 to 6 1 pound little neck or small clams, scrubbed with stiff brush and plain water 1 pound scallops 1 pound medium shrimp, shells removed and reserved 2 tablespoons butter 2 tablespoons olive oil 3/4 cup finely chopped onion 2 cloves garlic, finely chopped 2 teaspoons curry 2 teaspoons curry 2 teaspoons turmeric ½ teaspoon ground cumin ½ teaspoons coarse salt ¼ teaspoon white ground pepper Dash of hot sauce or pinch crushed dried chili 2 tablespoons finely chopped cilantro or to taste, divided ¼ cup white wine or dry sherry ½ cup fresh squeeze lemon juice ½ cup shrimp stock 1 cup heavy cream 1. Purge the grit from the clams using fresh sea water. Scrub the outside of the shells using a clean new *nail brush. Rinse the clams well , drain and set aside. 2. Combine the reserved shrimp shells in a small pan with 1 cup of water, bring to a boil and reduce to a simmer. Simmer for 15 minutes. Strain the stock and reserve. 3. Heat the butter and olive oil together in a large heavy pot. Toss in the onions and sauté until glassy. 4. Toss in the garlic, curry, turmeric, and cumin, salt, pepper, hot sauce and ½ of the cilantro. Let the ingredients sizzle for one minute. Pour in the wine or sherry, lemon juice and shrimp stock. Bring to a boil. Reduce the heat and add the reserved clams. Cover the pot and cook for 6 minutes then add the scallops. After two minutes, toss in the shrimp and gently stir. Recover and simmer for another two minutes. Gradually while stirring, pour a little of the broth into a small bowl holding the cream to warm the cream to prevent curdling When the cream seems warm enough, transfer it back to the pot of shellfish and simmer on low for about 1 minute, stirring to blend well. Garnish with remaining cilantro. Don’t forget to serve with bread for dipping.
Posted on: Wed, 12 Jun 2013 02:25:52 +0000
Trending Topics
Recently Viewed Topics
© 2015