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