Tiger Shrimp & Littleneck Clams with Sweet Corn, Tarragon, Parsley, Toasted Garlic Baguette

This was the dish that I didn’t want to let go since my original plans fell through. I love shrimp. I’m sure you already know that by now. Why is it that all the best sauces end up in little quantities? This sauce was SO, SO, SO, SOOOOO GOOD!

DSCN1725b

[100% organic]

For the Sauce

  • Reserved shrimp shells
  • 1 onion, thinly sliced
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 cup dry white wine
  • Bouquet garni, loose
  • 1 cup yellow sweet corn
  • Beurre manié
  • Cream, as needed
  • Tarragon, whole sprigs and leaves finely chopped
  • Parsley, stems reserved for stock and leaves finely chopped
  • Canola oil
  • (Optional: fish stock)

Peel, clean, devein shrimp but leave tail intact. Reserve shells for stock. Set aside and place back in fridge.

(Since this recipe only serves two, the shells from 10 shrimp is barely enough to make a nice stock. If you have reserved shells and heads in your freezer, use those or lobster scraps.)

In a hot pan, brown shrimp shells but be careful not to burn. Once shells are a nice deep orange color, sweat and then caramelize the mirepoix (onions, carrots, celery). Deglaze with wine and reduce until almost dry. Add fish stock and then enough water to cover and add in loose bouquet garni with a few tarragon sprigs. Simmer for 40 minutes.

Strain stock and transfer to a clean saucepan. Reduce by half and add in beurre manie bit by bit until the sauce coats the back of a spoon. Add in yellow corn and cook until heated, 1-2 minutes. Add some cream to desired consistency, season and adjust seasoning. Keep warm.

For the Garlic Baguette

  • ¼ cup butter, room temperature
  • 2 garlic heads, minced
  • ¼ parsley leaves, finely chopped
  • Baguette
  • Salt

Mix the minced garlic and chopped parsley into the soft butter to make a paste. Season garlic butter paste.

Cut baguette diagonally, spread garlic butter, and toast in oven at 300°F until crispy.

For the Garniture

  • 10 tiger shrimp
  • 10 little neck clams
  • Aromatics
  • ¼ cup dry white wine
  • Salt and freshly ground pepper

Soak clams in salted water for 10 minutes. In a very hot pan, add clams, aromatics (garlic clove, parsley stems, whole black peppercorns, tarragon sprig), and wine. Cook until fully opened 3-5 minutes. Keep clams warm and in some of its cooking liquid.

Season shrimp with salt and black pepper and sear in a hot pan.

TO ASSEMBLE

At the very last moment, toss the chopped parsley and tarragon into the sauce. Arrange shrimp and clams in a bowl and spoon sauce over. Serve with toasted baguette slices.

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