Cooking shrimps for the Tiger ;-)

Tiger Shrimp & Clams in a Spicy Basil Broth


  • 9 tsp. extra virgin olive oil
  • 8 cloves whole black garlic
  • 2 red chillies
  • 25 clams
  • 16 tiger shrimp, peeled & de-veined
  • ¼ cup white wine
  • ½ cup chicken stock
  • 10 fresh basil leaves
  • ¼ cup fresh parsley
  • ½ red onion

Bring a large soup pot to high heat. Add 3 tsp extra virgin olive oil. Add ½ red onion, sliced. Cook for 2 min. Add black garlic, chilli peppers. Cook for 1 min. De-glaze with ¼ cup white wine and ½ cup chicken stock. Bring to a simmer.

Wash 24 clams thoroughly. Add to simmering pot for 3 min.—with lid on. Wash, peel and de-vein 16 black tiger shrimp (min. size 21-25.) Add to pot, cover and continue cooking for 2-3 min. Stir occasionally so clams can open. Add parsley and basil.

Remove some basil for garnish. Divide clams/shrimps evenly into 4 bowls and spoon broth in each bowl. Drizzle remaining olive oil in each bowl. Serve immediately.

Cook this and wait for his reaction 😉

Bon Appetit!

Ada Mlostek is TV Host and Producer of cooking show “Look I Cook”, Saturdays, 6.30pm Omni1.TV


Look I Cook for Kids her City Lifestyle exclusive book







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