Recipe Wave: Kauai Shrimp, Clams, and Fresh Island Fish in Thai Coconut Broth

 

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KAUAI SHRIMP, CLAMS, AND FRESH ISLAND FISH IN THAI COCONUT BROTH

Photograph by Monica Schwartz
Recipe created by Ron Miller in collaboration with Viren Olson and Regie Anical
Course: Main Course
Author: Ron Miller, Viren Olson, and Regie Anical

Equipment

  • Pan
  • Saucepan
  • Strainer

Ingredients

Shrimp, Clams, & Fresh Island Fish

  • 12 Clams
  • 6 oz. Thai Coconut Broth (Recipe Below)
  • 8 Kauai Shrimp (Peeled And Deveined; Heads Removed For The Stock)
  • 8 oz. Fresh Island Fish

Thai Coconut Broth

  • 3 Kaffir Lime Leaves
  • 2 oz. Ginger (Chopped)
  • 1/2 Cup Cilantro (Chopped)
  • 2 Stalks Lemongrass (Chopped)
  • 12 oz. Coconut Milk
  • 6 oz. Sherry
  • 1 tsp. White Pepper
  • 1 Tbs. Tomato Paste
  • 1 lb. Shrimp Heads And Shells
  • 1/4 lb. Onion (Chopped)
  • 1/4 lb. Carrots (Chopped)
  • 1/4 lb. Celery (Chopped)
  • 6 Black Peppercorns
  • 2 Bay Leaves
  • 1/2 gal. Water

Instructions

Prepare Thai Coconut Broth.

  • Combine all broth ingredients and simmer until reduced by half.
  • Pour through a strainer and then use it in the shrimp, clams, and fish preparation.

Prepare Shrimp, Clams, & Fresh Island Fish.

  • Place the clams and broth in a pan on high heat. Once most of the clams are open, add the shrimp and fish. Cook until the shrimp are almost cooked through. 
  • Garnish with fresh Thai basil and chopped cilantro.