Tiger Shrimp & Clams with Roasted Cherry Tomatoes and Pink Peppercorns


Tiger Shrimp & Clams with Roasted Cherry Tomatoes and Pink Peppercorns

This dish is well paired with a glass of buttery Chardonnay or a spicy Zinfandel.


Shellfish are perfectly suited to eating with your fingers. This dish mixes tender jumbo shrimp and clams with cherry tomatoes that have been roasted to become sweet and soft, then tossed with mild pink peppercorns for a little extra kick.


10 jumbo tiger shrimp, shelled & de-veined
10 Manila clams, rinsed & drained
1 pint cherry tomatoes, washed and stemmed
2 garlic cloves, finely chopped
1 tblsp. mild pink peppercorns
Fresh basil
1 tblsp. butter
Extra Virgin Olive oil

How to Serve:

Toss cherry tomatoes in olive oil, then lay them out on a baking sheet. Place in a 325 degree oven for 30-45 minutes, turning once, until the skin is wrinkly and blistered and the insides are soft. Remove and cool.

Melt the butter in a skillet, and a skillet and pour in a splash of olive oil, followed by the garlic and peppercorns. Stir for a few minutes, watching carefully, until the garlic is golden brown. Reduce heat, add the shrimp and cook for a moment or two until the shrimp turns pink. Add the roasted cherry tomatoes and toss together. Remove from heat.

This is best served in a small bowl or spooned over toasted bread. The shrimps can be coated in sauce and eaten or fed with the fingers. Mmmm. This is a perfect as an appetizer or as one of several small plates.

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