Chef Benny Doro

Clams, Shrimp and Octopus in Spicy Basil Broth

On 29/09/2011 (Thursday) at 6:57 pm by Benny.
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Details

• Prep Time:
  5 min
• Cook Time:
  10 min
• Ready Time:
  15 min

Ingredients

• 3 medium shrimp per serving
• 3 little neck clams per serving
• baby octopus (optional)

Spicy Basil Broth

• 1/2 cup half and half
• one clove of garlic minced
• handful of fresh basil
• grated Parmesan cheese
• pinch of kosher salt and pepper
• pinch of dried chili flakes
• sesame chili oil

Directions

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First, we must steam the clams and shrimp. If you prefer not to steam the shrimp, you can also boil them or cook them in a 275°F oven until they just turn pink all the way through. DO NOT OVERCOOK them or they will be dry and tasteless. Once they are ready, place them in another bowl to stop the cooking process and set aside.

In a small sauce pan combine the half and half, garlic, basil, pinch of kosher salt and pepper and pinch of dried chili flakes. Let this heat until milk is scalded (see whisps of smoke coming off the surface) but not boiling, then reduce to simmer for 5 min to infuse the flavors. Then use either a stationary blender or a hand blender (best investment you could make)and buzz the mixture until the basil is incorporated. At this point, check for seasoning and adjust as needed.

To plate add 3 clams and 3 shrimps with a baby octopus in the middle of the plate and pour the broth into the bottom of the bowl and finish with a drizzle of sesame chili oil and grated Parmesan cheese. Serve immediately with crusty bread.

Enjoy

Benny