Grilled Clams and Sliced Shrimp Tapas
This traditional tapa featuring clams, shrimp, shallots, and garlic is best enjoyed immediately after preparation.
Ingrediënten
Serves 4 to 6
- ¼ pound of small shrimp peeled and sliced lengthwise into thin strips
- Kosher or sea salt
- 3 shallots finely chopped
- 6 tablespoons of olive oil
- 2 ½ dozen small Manila clams
- 5 garlic cloves thinly sliced
- 2 chili peppers seeded and thinly sliced
Instructies
- Position a broiler rack about 4 inches from the heat source and preheat the broiler.
- If you prefer easier cleanup, you can cover the broiler pan with foil.
- Place the sliced shrimp on the broiler pan and broil them for a few minutes until they turn pink.
- Arrange the broiled shrimp on a platter, season with salt, sprinkle with the shallots, and drizzle with 1 tablespoon of olive oil.
- Heat the remaining 5 tablespoons of olive oil in a large skillet over medium heat.
- Add the clams, cover the skillet, and cook, stirring occasionally.
- Transfer the clams to the platter as they open.
- Discard any clams that remain unopened.
- In the same oil, still over medium heat, add the sliced garlic and chili pepper.
- Cook and stir until the garlic turns lightly golden.
- Pour this mixture over the shrimp and clams.
- Serve the dish hot and enjoy!
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