Shrimp and Littleneck Clams with Wild Rice Waffles

Name: Shrimp and Littleneck Clams with Wild Rice Waffles
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps ancho chile powder; 2 teaspoons baking powder; 0 teaspoons baking soda; 118 milliliters brown sugar; 59 milliliters buttermilk; 1 large carrot, peeled and coarsely chopped; 1 teaspoon cayenne pepper; 3 Tbsps finely chopped cilantro; 118 milliliters coconut milk; 473 milliliters cooked wild rice; 2 teaspoons coriander seeds, ground; 2 teaspoons cumin seeds, ground; 2 larges eggs; 2 teaspoons fennel seeds, ground; 296 milliliters all-purpose flour; 3 cloves garlic, finely chopped; 2 garlic cloves, finely chopped; 1 Granny Smith apple, peeled, cored and coarsely chopped; 1 teaspoon ground cardamom; 2 teaspoons ground black pepper; 118 milliliters heavy cream; 2 Tbsps honey; 2 Tbsps light brown sugar; 14 littleneck clams, scrubbed; 1 large ripe mango, peeled, pitted and coarsely chopped; 237 milliliters milk; 1 Tbsp olive oil; 2 Tbsps olive oil; 1 large onion, coarsely chopped; 1 Spanish onion, finely chopped

You can never have too many main course recipes, so give Shrimp and Littleneck Clams with Wild Rice Waffles a try. Watching your figure? This pescatarian recipe has 1446 calories, 29g of protein, and 92g of fat per serving. This recipe serves 4. This recipe covers 41% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. A mixture of ancho chile powder, shrimp stock, fennel seeds, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes about 3 hours and 30 minutes.

Instructions

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 1-2 minutes on each side until almost cooked through.

Ingredients you will need

Salt And Pepper

Shrimp

Cooking Oil

Equipment you will use

Frying Pan

Heat the butter in a medium saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the onions, garlic, carrots, apples and curry and cook until soft. Raise the heat to high, add the wine and cook until reduced.

Ingredients you will need

Carrot

Apple

Garlic

Onion

Curry Powder

Wine

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.

Ingredients you will need

Coconut Milk

Brown Sugar

Cream

Stock

Equipment you will use

Whisk

Add the shrimp and the clams and cook until the clams open. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Shrimp

Clams

Preheat your Belgian waffle iron.

Equipment you will use

Waffle Iron

Heat the olive oil in a large skillet, preferably nonstick, over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onions and cook, stirring, until lightly browned.

Ingredients you will need

Onion

Add the garlic and cook for 1 minute more.

Ingredients you will need

Garlic

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.

Ingredients you will need

Salt And Pepper

Baking Soda

Buttermilk

Wild Rice

All Purpose Flour

Egg

Milk

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Wild Rice

Butter

Spread

Equipment you will use

Waffle Iron

Oven

Spatula

Whisk

Remove from the iron and cut into quarters.

Heat the brown sugar and honey in small saucepan over medium-high heat until sugar has melted and is bubbling.

Ingredients you will need

Brown Sugar

Honey

Sugar

Equipment you will use

Sauce Pan

Add the mango and cook over medium-low heat until the mango is soft and caramelized.

Ingredients you will need

Mango

Place in a food processor and process until smooth, remove to a bowl and let cool.

Equipment you will use

Food Processor

Bowl

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.

Ingredients you will need

Mango Puree

Cilantro

Butter

Equipment you will use

Food Processor

Ramekin

Assemble: Ladle the sauce into a bowl.

Ingredients you will need

Sauce

Equipment you will use

Ladle

Bowl

Place 3 shrimp and 4 clams in each bowl. Top with 2 waffle quarters and a dollop of the candied mango butter.

Ingredients you will need

Butter

Shrimp

Clams

Mango

Equipment you will use

Bowl

Sprinkle with chopped cilantro.

Ingredients you will need

Cilantro

Combine all ingredients in a small bowl.

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

3Tbsps

ancho chile powder 2teaspoons

baking powder 0teaspoons

baking soda 118milliliters

brown sugar 59milliliters

buttermilk 1large

carrot, peeled and coarsely chopped 1teaspoon

cayenne pepper 3Tbsps

finely chopped cilantro 118milliliters

coconut milk 473milliliters

cooked wild rice 2teaspoons

coriander seeds, ground 2teaspoons

cumin seeds, ground 2larges

eggs 2teaspoons

fennel seeds, ground 296milliliters

all-purpose flour 3cloves

garlic, finely chopped 2

garlic cloves, finely chopped 1

Granny Smith apple, peeled, cored and coarsely chopped 1teaspoon

ground cardamom 2teaspoons

ground black pepper 118milliliters

heavy cream 2Tbsps

honey 2Tbsps

light brown sugar 14

littleneck clams, scrubbed 1large

ripe mango, peeled, pitted and coarsely chopped 237milliliters

milk 1Tbsp

olive oil 2Tbsps

olive oil 1large

onion, coarsely chopped 1

Spanish onion, finely chopped 4servings

Salt and freshly ground pepper 12larges

shrimp, peeled and deveined 1liters

shrimp stock 2teaspoons

turmeric 2sticks

unsalted butter, slightly softened 3Tbsps

unsalted butter 237milliliters

white wine

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Loveblock Pinot Gris. It has 4.6 out of 5 stars and a bottle costs about 24 dollars.