Reviews
Add Rating & Review
Back to Shrimp and Clams a la Plancha
All Reviews for Shrimp and Clams a la Plancha
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Shrimp and Clams a la Plancha
Credit:
Dana Gallagher
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 cloves garlic, thinly sliced (1 heaping tablespoon)
1 pound shell-on jumbo shrimp (10 to 11 per pound), veins removed
3 thyme sprigs
Kosher salt and freshly ground pepper
1/2 cup fino sherry
18 littleneck clams, scrubbed
Garlicky Beans, for serving
Frances’s Romesco Sauce, for serving
Fresh dandelion greens, for serving
Cook's Notes
To remove the veins from shell-on shrimp, use kitchen shears to snip through the shells and flesh along the back, just below the head and ending at the tail. Then remove each vein with a toothpick or the tip of a knife.
Gallery
Shrimp and Clams a la Plancha
Credit:
Dana Gallagher
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Serves 8 to 10
Gallery
Shrimp and Clams a la Plancha
Credit:
Dana Gallagher
Shrimp and Clams a la Plancha
Credit:
Dana Gallagher
Shrimp and Clams a la Plancha
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Serves 8 to 10
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, thinly sliced (1 heaping tablespoon)
- 1 pound shell-on jumbo shrimp (10 to 11 per pound), veins removed
- 3 thyme sprigs
- Kosher salt and freshly ground pepper
- 1/2 cup fino sherry
- 18 littleneck clams, scrubbed
- Garlicky Beans, for serving
- Frances’s Romesco Sauce, for serving
- Fresh dandelion greens, for serving
Directions
Melt butter with oil in a large cast-iron skillet over medium heat. Add garlic and cook, stirring, until soft and translucent, about 1 minute. Add shrimp and thyme. Season with salt and pepper; cook until shells change color and start to peel away from shrimp, about 2 to 3 minutes per side. Transfer shrimp to a plate.
Add sherry to skillet; increase heat to medium-high. Bring to a boil and cook until reduced by half, 1 minute. Add clams. Cover with a lid or foil and cook until clams open, about 5 minutes. Discard any unopened clams. Return shrimp to skillet just to reheat. Serve, with beans and some of their broth, a drizzle of oil, pepper, romesco, and greens.
Cook's Notes
To remove the veins from shell-on shrimp, use kitchen shears to snip through the shells and flesh along the back, just below the head and ending at the tail. Then remove each vein with a toothpick or the tip of a knife.
Cook’s Notes
To remove the veins from shell-on shrimp, use kitchen shears to snip through the shells and flesh along the back, just below the head and ending at the tail. Then remove each vein with a toothpick or the tip of a knife.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Shrimp and Clams a la Plancha
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Shrimp and Clams a la Plancha
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
