BigBarry
is Blowin Smoke!
- Joined
- Dec 6, 2006
- Location
- West Islip, NY
BigBarry's Clams and Shrimp
Ingredients:
- 1/3lb fresh chorizo or Italian sausage, skin peeled and meat broken up
- 1 rib celery, diced
- 1/2 red onion diced
- 6 cloves of garlic, diced
- 1 Jalapeno diced (optional)
- 1/2 cup diced tomatoes
- Zest and juice of one lemon
- Saffron threads (3-5)
- S&P to taste
- 18 Littleneck (or any small) clams
- 1.5LB Shrimp, peeled
- 1/2 C Dry white wine (Viognier, alborino, white rioja, pinot grigio or vermouth)
- 1.5 C Clam juice
- Hot sauce to taste
- Long loaf of bread (Italian, French, etc) sliced into long diagonal rounds
- 1/3 C Extra virgin olive oil for bread
- garlic clove finely minced
Cook in cast iron dutch oven directly on coals/lump/wood.
Combine 1/3 C EVOO and minced garlic in bowl and reserve.
Lightly salt vegetables when added to pot and stir constantly to prevent burning.
Saute celery and onions in 1-2 tb olive oil until slightly softened. Add sausage and saute until browning begins. Add tomatoes, jalapeno and garlic and more oil if needed.
Once tomatoes begin to soften, add saffron, lemon zest and juice, 1/2 C of white wine. Allow wine to reduce by 1/2 and then add 1.5 C clam juice and reduce by 1/2.
Taste broth and add S&P and hot sauce to taste.
Add clams and cover pot for 2 min. Add shrimp and cover pot. Once clams have opened and shrimp are pink, remove from heat (2-4 min.)
Brush bread rounds with oil and garlic mixture.
Place cleaned grate on grill and toast garlic bread slices.
Serve with garlic toast.
Ingredients:
- 1/3lb fresh chorizo or Italian sausage, skin peeled and meat broken up
- 1 rib celery, diced
- 1/2 red onion diced
- 6 cloves of garlic, diced
- 1 Jalapeno diced (optional)
- 1/2 cup diced tomatoes
- Zest and juice of one lemon
- Saffron threads (3-5)
- S&P to taste
- 18 Littleneck (or any small) clams
- 1.5LB Shrimp, peeled
- 1/2 C Dry white wine (Viognier, alborino, white rioja, pinot grigio or vermouth)
- 1.5 C Clam juice
- Hot sauce to taste
- Long loaf of bread (Italian, French, etc) sliced into long diagonal rounds
- 1/3 C Extra virgin olive oil for bread
- garlic clove finely minced
Cook in cast iron dutch oven directly on coals/lump/wood.
Combine 1/3 C EVOO and minced garlic in bowl and reserve.
Lightly salt vegetables when added to pot and stir constantly to prevent burning.
Saute celery and onions in 1-2 tb olive oil until slightly softened. Add sausage and saute until browning begins. Add tomatoes, jalapeno and garlic and more oil if needed.
Once tomatoes begin to soften, add saffron, lemon zest and juice, 1/2 C of white wine. Allow wine to reduce by 1/2 and then add 1.5 C clam juice and reduce by 1/2.
Taste broth and add S&P and hot sauce to taste.
Add clams and cover pot for 2 min. Add shrimp and cover pot. Once clams have opened and shrimp are pink, remove from heat (2-4 min.)
Brush bread rounds with oil and garlic mixture.
Place cleaned grate on grill and toast garlic bread slices.
Serve with garlic toast.
