Clam And Shrimp Salsa Recipes

SHRIMP AND CLAMS IN TOMATO SAUCE WITH SHELL PASTA

Steps:

• Heat oil in a heavy large skillet over medium heat.
• Add in onion, garlic, red pepper flakes and oregano; saute for about 3 minutes.
• Add in the chopped tomatoes with juice, clam juice (add in the clams later) and about 2 tablespoons fresh chopped parsley and anchovy paste; stir to combine, then cook covered about 20 minutes.
• Uncover and simmer for another 25-30 minutes, over medium-low heat stirring occasionally until the sauce has thickened (simmer uncovered).
• Add in the reserved clams and uncooked shrimp; simmer until the shrimp is just cooked through (about 3 minutes).
• Season with salt and pepper to taste.
• Add in cooked pasta; toss to combine and warm.
• Transfer to a large bowl and sprinkle with more chopped parsley and Parmesan cheese.

LINGUINE WITH SHRIMP AND CLAM SAUCE

Steps:

• Open clams, drain water and save, set clams aside. Let water stand to settle and sand or debris, then carefully pour into a measuring cup. Discard sand. Add water to liquid to give you 1 cup of liquid. Put aside.
• Shell and devein shrimp, keep shells. Chop shrimp into small pieces.
• In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.
• In the meantime, in a 2 quart saucepan over high heat, heat clam liquid, shrimp shells, and sherry to a boil. Reduce heat to low; cover pot and simmer for 5 minutes.
• With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.
• Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.
• Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.
• Add parsley and cook 1 minute.
• Add salt to taste, serve over linguine.

BRANZINO WITH CLAMS, LEEKS AND SALSA VERDE

Steps:

• For the salsa verde: In a food processor, combine the olives, cocktail onions, cornichons, capers and anchovies and blend until smooth. Set aside in a bowl.
• In a food processor or blender, puree the parsley with the olive oil until smooth. Do not puree too long or it may get too hot and cause the parsley to darken. Reserve in the food processor. Just before serving, pour the parsley oil into the olive-caper mixture and mix to combine.
• For the leeks: In a saute pan over medium heat, add some olive oil. Add the leek coins and thyme and season with salt. Cook, stirring frequently, until the leeks start to wilt, 8 to 10 minutes. Deglaze with some vegetable stock and cover. Continue to cook, adding more stock as necessary, until the leeks are tender, another 10 to 15 minutes. Add additional salt if needed. Reserve.
• For the branzino: Heat a large cast-iron pan over medium-high heat. Season the fish with salt.
• Put some canola oil in the pan and wait until it's just about to hit the smoking point. Place the fish in the pan skin-side down (at this point the fish will buckle). Wait 30 seconds, then press the fish down so the skin makes contact with the pan and begins to crisp up. Reduce the heat to medium and continue to cook until the skin is crispy, 3 to 4 minutes. Place the thyme sprig on the fish and spoon some of the hot oil over the flesh to finish cooking it, about 1 minute. Remove to a paper towel-lined plate.
• Add the mushrooms to the pan and cook, stirring, for 2 minutes. Add the leeks and clams and deglaze with some vegetable stock. Cover and cook until the clams steam open, about 2 minutes. Finish with the parsley and olive oil and adjust the seasoning.
• Put 1 tablespoon of the salsa verde on a plate, arrange the vegetables and clams on top and top with the fish fillet.

MEXICAN SEAFOOD COCKTAIL

Steps:

• Heat a stovetop grill or charcoal barbecue to high (or use broiler if desired). Place tomatoes and chiles on grill and allow to char, turning to black on all sides, about 5 minutes. Let cool to room temperature; do not peel. Chop tomatoes in quarters and place in jar of a blender. Cut stems off chiles, then cut them lengthwise. Remove seeds if desired. Add chiles to blender jar, along with 1/2 teaspoon salt, the pimentón and 1 cup water. Blend to a rough purée, then pour into a bowl and let cool. You should have about 3 cups.
• Put the clams and 1 cup water in a wide skillet with lid. Set pan over high heat and bring to a boil. Cover and let cook until all clams have opened, about 5 minutes. Transfer clams and cooking juices to a large bowl and let cool. Repeat process with mussels, adding another 1 cup water to pan. Transfer to another bowl (separate from clams).
• Put shrimp in the wide skillet and cover with well-salted water. Place pan over high heat and bring to a simmer, then cook 1 minute. Remove shrimp with slotted spoon and let cool. Add squid to the same pan with simmering water and let cook just until firm, about 30 seconds. Drain squid and let cool.
• Pluck clams and mussels from their shells, reserving clam juice. Peel and devein shrimp and cut in half lengthwise.
• Thin tomato sauce with 1/2 cup clam juice. (Save mussel juice for another use; refrigerate for up to 2 days, or freeze it.) Add lime juice and adjust seasoning. Ladle a little sauce into 4 wide glasses or bowls. Add clams, mussels, shrimp, squid and crab meat to each glass. Add chopped onion and scallion to each glass, then top with remaining sauce. Gently stir with a teaspoon to distribute ingredients. Chill well. Just before serving, garnish with sliced serrano chile and cilantro. Serve with lime wedges.

ORIGINAL MEXICAN SHRIMP COCKTAIL

Steps:

• Mix roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl; cover and refrigerate until cold, about 1 hour. Cut tails from shrimp, if present, and gently fold into tomato mixture; stir avocado into shrimp cocktail.

CLAMS WITH GREEN SAUCE (SALSA VERDE)

Steps:

• Heat oil in a large skillet over high heat. Add garlic and clams, then cook while stirring about 30 seconds until shells open. Add green onions and 1/2 cup of wine. Add clam juice and pepper flakes.
• Blend cornstarch with the remaining tablespoon of wine and stir into clams and sauce, stirring until thickened. Add a little salt, then sprinkle with parsley and stir.

SHRIMP SALSA

Steps:

• Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.

SPICY SHRIMP SALSA

Steps:

• In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with chips.