Shrimp And Clams A La Plancha Recipes

SHRIMP AND CLAMS A LA PLANCHA

Steps:

• Melt butter with oil in a large cast-iron skillet over medium heat. Add garlic and cook, stirring, until soft and translucent, about 1 minute. Add shrimp and thyme. Season with salt and pepper; cook until shells change color and start to peel away from shrimp, about 2 to 3 minutes per side. Transfer shrimp to a plate.
• Add sherry to skillet; increase heat to medium-high. Bring to a boil and cook until reduced by half, 1 minute. Add clams. Cover with a lid or foil and cook until clams open, about 5 minutes. Discard any unopened clams. Return shrimp to skillet just to reheat. Serve, with beans and some of their broth, a drizzle of oil, pepper, romesco, and greens.

RAZOR CLAMS A LA PLANCHA

Steps:

• Heat a griddle until very hot.
• Add a little olive oil and a single layer of clams, hinge-side down.
• Once the clams have opened fully, turn them over so the meat is in contact with the griddle. (I find that some of the clams will fall out of the shells, so I remove the shells to the serving plate, giving me more room on the griddle).
• Heat for 1 minute, until lightly browned.
• Arrange on a warmed serving plate, drizzle on a little more oil and any juices remaining on the griddle.
• Repeat for any remaining clams.
• Serve with lemon wedges if desired.

CLAMS AND SHRIMP

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.).

GAMBAS FRESCAS A LA PLANCHA

Steps:

• Place shrimp in a bowl, add salt and toss so that each shrimp is coated with some of the salt.
• Heat a very heavy skillet until drops of water thrown in bounce around on the bottom. Add shrimp and stir or shake the pan to keep them from sticking.
• After 2 minutes add the 4 tbsp of olive oil. Cook for about 5 min or until shrimp are tender (depends on size). Remove to serving platter.
• Mix parsley, garlic and the 1 tbsp of olive oil and serve with the shrimp for dunking.