Recipe for Shrimp and Littleneck Clams with Wild Rice Waffles 
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Yield:
4
Ingredients:
Amount Ingredient
WILD RICE WAFFLES ----------------
2 tbl olive oil
1 x Spanish onion finely chopped
2 x garlic cloves finely chopped
2 cup cooked wild rice
1/4 cup all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 cup milk
1/4 cup buttermilk
2 lrg eggs
----------------- MESA CURRY MIXTURE ----------------
3 tbl ancho chile powder
1 tsp cayenne pepper
2 tsp cumin seeds ground
2 tsp coriander seeds ground
2 tsp fennel seeds ground
1 tsp ground cardamom
2 tsp turmeric
2 tsp ground black pepper
1 tsp cloves
----------------- SEAFOOD AND SAUCE ----------------
1 tbl olive oil
12 lrg shrimp peeled, deveined
3 tbl unsalted butter
1 lrg onion coarsely chopped
3 x garlic cloves finely chopped
1 lrg carrot peeled, and
coarsely chopped
1 x Granny Smith apple peeled, cored,
and coarsely chopped
2 tbl Mesa Curry Mix (see above)
1 cup white wine
6 cup shrimp stock
1/2 cup heavy cream
1/2 cup coconut milk
2 tbl light brown sugar
Salt to taste
Freshly-ground black pepper to taste
14 x littleneck clams scrubbed
----------------- CANDIED MANGO CILANTRO BUTTER ----------------
1/2 cup brown sugar
2 tbl honey
1 lrg ripe mango peeled, pitted and
coarsely chopped
2 stk unsalted butter slightly softened
Instructions:
Instructions: Wild Rice Waffles: Preheat your Belgian waffle iron.

Heat the olive oil in a large skillet, preferably nonstick, over medium-high heat. Add the onions and cook, stirring, until lightly browned. Add the garlic and cook for 1 minute more. Add the wild rice and stir just until the mixture is well combined, season well with salt and pepper to taste.

In a large bowl, whisk together the flour, baking powder and baking soda. In another bowl, beat together the milk, buttermilk and eggs. Pour the liquid ingredients over the dry ingredients and stir together with the whisk until just combined. Stir in the wild rice mixture.

Lightly butter the grids of the waffle iron, if needed. Spoon out 1 cup of batter onto the hot iron. The batter will be thick so spread with a metal spatula. Close the lid and bake until the waffle is golden and crisp. Remove from the iron and cut into quarters

Mesa Curry Mixture: Combine all ingredients in a small bowl.

Seafood And Sauce: Heat the oil in a medium saute pan over high heat until almost smoking. Season the shrimp with salt and pepper to taste and saute for 1 to 2 minutes on each side until almost cooked through.

Heat the butter in a medium saucepan over medium heat. Add the onions, garlic, carrots, apples and curry and cook until soft. Raise the heat to high, add the wine and cook until reduced. Add the stock and cook until reduced by half.

Reduce heat to medium, whisk in the cream, coconut milk and brown sugar and cook until slightly thickened. Add the shrimp and the clams and cook until the clams open. Season with salt and pepper to taste.

Candied Mango Cilantro Butter: Heat the brown sugar and honey in small saucepan over medium-high heat until sugar has melted and is bubbling. Add the mango and cook over medium-low heat until the mango is soft and caramelized. Place in a food processor and process until smooth, remove to a bowl and let cool.

Place butter in a food processor and add mango puree and process until smooth. Fold in cilantro, scrape into a medium ramekin and refrigerate until firm, about 1 hour.

Assemble: Ladle the sauce into a bowl. Place 3 shrimp and 4 clams in each bowl. Top with 2 waffle quarters and a dollop of the candied mango butter. Sprinkle with chopped cilantro.

This recipe yields 4 servings.

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