- 1 pound medium Mexican shrimp, cooked, peeled, deveined, head and tail removed and reserved
- 2 cups water
- 2 tablespoons olive oil
- 1 cup chopped potato
- 1 medium onion, chopped
- 1 medium green bell pepper, seeded and chopped
- 1/2 cup chorizo, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 3 bay leaves
- Kosher salt and freshly ground black pepper
- 1 cup vegetable stock
- 2 tablespoons sriracha sauce
- 1 pound clams, cleaned, de-gritted
- 1 pound sea scallops, cleaned
- 1 cup chopped fresh cilantro leaves
- 6 lime wedges, for serving
In a medium pan, combine 2 cups water with shrimp heads and tails. Bring to a simmer over medium heat. Cook for 20 minutes. Strain out the shrimp shells and set the stock aside.
In a large sauce pan, heat the olive oil over medium-high heat then add the potato, onion, bell pepper, chorizo, and garlic. Saute until the onion is tender and translucent, about 4 to 5 minutes. Stir in the cumin, paprika, bay leaves. Add the vegetable stock and shrimp stock, bring to a simmer and cook for 6 to 8 minutes to allow the flavors to infuse. Stir in the sriracha.
Add the clams, scallops, and shrimp and cook for an additional 6 to 8 minutes.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.