Recipe Wave: 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

Shrimp, Clams, & Fresh Island Fish

  • 12 clams
  • 6 oz. Thai coconut broth (recipe below)
  • 8 Kauai shrimp peeled and de-veined; heads removed for the stock.
  • 8 oz. 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.

Thai Coconut Broth

  • 3 kaffir lime leaves
  • 2 oz. ginger, chopped
  • ½ C. cilantro, chopped
  • 2 stalks lemongrass, chopped
  • 12 oz. coconut milk
  • 6 oz. sherry
  • 1 tsp. white pepper
  • 1 Tbs. tomato paste
  • 1 pound shrimp heads and shells
  • ¼ lb. onion, chopped
  • ¼ lb. carrots, chopped
  • ¼ lb. celery, chopped
  • 6 black peppercorns
  • 2 bay leaves
  • 1/3 C. tomato paste
  • ½ gal. water

 

Combine all ingredients and simmer until reduced by half. Pour through a strainer and then use in the preparation above.

Serves 4.