Wild Gulf Shrimp with Clams recipe
This seafood dish combines succulent Gulf shrimp and fresh clams cooked in a flavorful roasted tomato butter sauce, infused with garlic, smoked paprika, and zesty lemon, perfect for a Mediterranean-inspired meal.
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Calories: 500kcal
Equipment
- Small Bowl
- Skillet or frying pan
- Knife and Cutting Board
- Spatula
- Oven (for roasting tomatoes, if not already roasted)
Ingredients
- 4 tablespoons butter room temperature
- 2 tablespoons roasted tomatoes finely chopped
- 1 tablespoon parsley chopped
- 2 cloves garlic minced
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- zest of 1 lemon
- 1 tablespoon lemon juice
- 1 teaspoon fresh cracked black pepper
- 1 tablespoon olive oil
- 1 package of Sea To Table Wild Gulf Shrimp
- 1 teaspoon kosher salt
- a few turns of fresh cracked black pepper
- 1 pound clams
- 1/4 cup white wine
Instructions
- Combine butter, roasted tomatoes, parsley, garlic, smoked paprika, salt, lemon zest, lemon juice, and black pepper in a small bowl. Mix well and set aside.
- Heat olive oil in a skillet over medium-high heat.
- Season shrimp with salt and pepper, then add to the skillet. Cook for 2 minutes on one side, then flip.
- Add clams, white wine, and 2 tablespoons of the prepared tomato butter to the skillet. Cover and cook for 6-8 minutes until clams open.
- Remove from heat and add more tomato butter, fresh parsley, and a squeeze of lemon.
- Serve with crusty bread for a delightful seafood dish.
Nutrition
Calories: 500kcal | Carbohydrates: 15g | Protein: 30g | Fat: 30g | Sodium: 1500mg | Fiber: 2g