I love tapas, the small plates originating from Spain that are meant to be shared. Ludmilla and I love it when we go out to a restaurant and find a wonderful selection of small plates or tapas on the menu. You know how hard it is when you can’t decide on an entrée item..you want them all! This is why it’s so great to have small plates that can be shared! You don’t have to decide! You can have them all!! It’s also such a great conversation piece, admiring each small meal and wowing over every last morsel of every last plate. After my birthday dinner out last week I decided I wanted to make tapas for us as a light meal. Actually, it turned out to be one “tapa” lol!! This dish of clams and shrimp comes from the Seville, Spain, but I added a few of my own touches. Hedgehog mushrooms are available to us in Seattle right now so I really wanted to use this delicious and local ingredient. Not wanting to leave Ms. Brazil out of the picture, I used some Brazilian malagueta peppers to add just the right heat and flavor to make it a dish that is satisfying as a tapa or as a full blown entrée. Serve with lots of crusty bread to sop up this amazing sauce!!
1/2 c. olive oil
4 slices crispy prosciutto (here)
1 lb. hedgehog mushrooms or mushrooms of your choice
2 T. minced garlic
2 T. chopped, fresh thyme
1 bunch green onions, white and light green parts only, julienned
1 tsp. malagueta peppers or if unavailable, 1 hot red pepper of your choice
2 dozen clams of your choice (I used manila clams)
2-3 c. fruity, dry white wine
1 1/2 lbs. 31-40 shrimp, shelled and deveined
2 T. unsalted butter
kosher salt and pepper
In a large pot heat olive oil over medium high heat. Add the hedgehog mushrooms and sauté until lightly browned and most of the water has evaporated, 4-5 minutes. Add garlic, thyme and green onions and sauté until soft. Add malagueta peppers and cook for 1 minute.
Add the clams and wine and cook uncovered, stirring until half of the clams are opened. Add shrimp and cook until all clams are opened and shrimp are pink and cooked through. Add butter to the sauce at the end. Serve in bowls with crusty bread and slices of crispy prosciutto.
Beijos e Tchau!
Ludmilla and Marilyn Chudda