MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
- Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.
SPICY DRUNKEN SHRIMP
This is a warm peel-and-eat shrimp recipe that I tried to duplicate from a little bar-and-grill in Deland, Florida. The shrimp are boiled in a spicy beer and thyme broth and served hot in a beer mug. Serve with dipping sauces of lemon-butter and hot sauce. I dip first in lemon-butter and then hot sauce, but you will find what works best for you! You will need plenty of paper towels!
Provided by Liv2Cook
Categories Seafood Shellfish Shrimp
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Stir beer, lemon juice, seafood seasoning, thyme, and hot pepper sauce together in a non-reactive saucepan; bring to a boil and add shrimp. Return liquid to a simmer and cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.
- Remove pan from heat and let shrimp sit in liquid at least 5 minutes more before draining. Let shrimp cool until cool enough to touch.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 9.8 g, Cholesterol 172.6 mg, Fat 1.3 g, Fiber 1.2 g, Protein 19.8 g, SaturatedFat 0.3 g, Sodium 1115.7 mg, Sugar 0.6 g
CLAMS AND SHRIMP
Make and share this Clams and Shrimp recipe from Food.com.
Provided by cervantesbrandi
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large soup pot with extra-virgin olive oil over medium-high heat. Add the kielbasa and brown for 2 minutes; add the potatoes, onions, celery, bay, thyme, and pepper and let the veggies soften up 10 minutes, stirring occasionally. Next add the garlic and the corn and stir to combine.
- Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 8 minutes.
- Pat shrimp dry and toss with a rounded tablespoon of seafood seasoning. Add the shrimp and clams and replace the cover.
- Cook until shrimp are pink and firm and the clams have opened up, 7 minutes. (During the cooking time I tend to leave the temperature on medium high so that the soup continues at a rapid boil.).
DRUNKEN CLAMS OVER CAPPELLINI
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook capellini according to package directions.
- Meanwhile, heat oil and butter together in a large skillet. Add shallots and 3/4 cup roasted garlic cloves saute 3 minutes, until shallots are soft. Add beer and bring to a simmer. Add clams, cover and simmer until shells open, about 5 minutes. Using tongs, remove 12 clams and reserve for another meal. Drain capellini, reserving 1/2 cup pasta cooking water and add to clams in skillet, adding the reserved 1/2 cup pasta if necessary to "loosen" the sauce. Simmer 1 minute to heat through. Remove from heat and top with parsley and Parmesan. Serve with a mixed green salad and bottled dressing, if desired.
THAI SHRIMP AND CLAM CURRY
This sweet-hot Thai recipe can be made with shrimp or chicken and cooks up in minutes. Increase chile sauce and ginger for spicier flavor. Serve in shallow bowls over steamed brown rice.
Provided by Susan Forbes Marden
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat peanut oil in a large saucepan over medium-high heat. Add onion and red bell pepper; saute until softened, about 4 minutes. Reduce heat to medium. Add ginger and garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in red chile paste and coconut milk. Add the clams and simmer until flavors combine, 3 to 5 minutes. If curry appears too thick, stir in chicken broth.
- Finely grate zest from the lime. Stir half of the zest into the curry along with fish sauce and brown sugar. Squeeze some lime juice into the curry. Stir in half of the basil and shrimp; simmer curry until shrimp are opaque and cooked through, 5 to 10 minutes. Thin the curry with more chicken broth if needed.
- Scoop clams out of the curry, draining their juice back into the saucepan, and discard. Mix in remaining lime zest and basil before serving.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 13.4 g, Cholesterol 97.4 mg, Fat 28.6 g, Fiber 3.1 g, Protein 14 g, SaturatedFat 19.9 g, Sodium 291.4 mg, Sugar 5.1 g
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