This recipe uses clam broth powder to increase seafood flavor. Serve chilled with crackers, warm on bruschetta, or over pasta for a delicious entrée. Makes 3 cups, entrée serves 4.
1 lb large shrimp, peeled, deveined
1 envelope St. Ours Clam Broth
1 shallots or 1 small sweet onion, finely diced
2 small tomatoes, cored and seeded, finely diced
1 Tbsp unsalted butter
3 Tbsp olive oil
1-8 oz package cream cheese, room temperature
1 ½ tsp dried tarragon or 1 Tbsp fresh, chopped
½ tsp crushed red pepper
1 tsp black pepper
1 tsp lemon zest
salt to taste
Season shrimp with salt and ½ tsp black pepper. In a large skillet, heat 2 Tbsp olive oil to shimmering, sauté shrimp for 5-7 minutes, until pink, do not overcook. Chop into bite size pieces, keep whole if serving as entrée, set aside. Whisk St. Ours Clam Broth into 1 cup hot water, set aside. Melt butter in the skillet over medium heat, add olive oil and shallots, sauté until soft, 3 minutes. Add diced tomatoes, reserving a few tablespoons to add at end. Sauté 5 minutes. Stir in clam broth, cream cheese, red pepper, ½ tsp black pepper, and tarragon. Reduce heat and simmer until sauce thickens. Stir in shrimp and lemon zest, simmer an additional 3 minutes. Stir in reserved tomato. Serve warm on toasted bruschetta or chill and serve as a dip. For an entrée cook 1 lb pasta, drain, add to sauté pan with shrimp mixture, toss until coated.
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