inthekitchen
Tomato Lemongrass Clams and Shrimp
A Thai-inspired seafood medley bursts with a harmonious mixture of sweet , spicy and savoury .
INGREDIENTS Tomato Lemongrass Sauce 1 Tbsp canola oil 2 Roma tomatoes , peeled , seeded and diced 3 garlic cloves , peeled and smashed 1 / 4 white onion , peeled and diced 1 Tbsp ginger , peeled and cut into thin strips 2 pieces of lemongrass , smashed 2 Tbsp tomato paste 2 Thai green chiles , cut in half 2 cups coconut milk 1 cup water 3 Tbsp fish sauce 1 Tbsp brown sugar 1 tsp salt
Clams and Shrimp 1 lb clams , washed 8 shrimp 1 Tbsp canola oil 3 garlic cloves , peeled and chopped 1 / 2 cup white wine
Garnish cilantro toasted sourdough bread
METHOD Tomato Lemongrass Sauce 1 . Add canola oil to a small saucepan . 2 . On medium heat , sauté garlic , ginger , onion , tomatoes , and lemongrass . 3 . Stir and let cook for about 5 minutes until fragrant . 4 . Add in tomato paste and cook for another 2-3 minutes 5 . Add in water and coconut milk . Stir and add Thai green chiles . 6 . Simmer for 8-10 minutes to let all flavours meld together . 7 . Season with fish sauce and brown sugar . 8 . Discard the pieces of lemongrass , then put the sauce in a blender . 9 . Blend until smooth . Set aside .
Clams and Shrimp 1 . In a pot over medium high heat put the canola oil then quickly sauté the garlic 2 . Add clams , shrimp , white wine and cover . 3 . Turn up the heat to boil and steam the clams until they are open ( less than 5 minutes ). 4 . Remove from heat and plate in a serving dish 5 . Ladle in tomato lemongrass sauce over the clams
Garnish Top with fresh cilantro leaves and serve with toasted sourdough bread .
Yield 4 servings
ciao ! / summer / two thousand twenty-three 23