Shrimp and Littleneck Clams with Wild Rice Waffles

  • Level: Easy
  • Total: 3 hr 30 min
  • Prep: 2 hr
  • Cook: 1 hr 30 min
  • Yield: 4 servings
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Ingredients

Sauce:

1 tablespoon olive oil

12 large shrimp, peeled and deveined

3 tablespoons unsalted butter

1 large onion, coarsely chopped

3 cloves garlic, finely chopped

1 large carrot, peeled and coarsely chopped

1 Granny Smith apple, peeled, cored and coarsely chopped

2 tablespoons Mesa Curry Mix, recipe follows

1 cup white wine

6 cups shrimp stock

1/2 cup heavy cream 

1/2 cup coconut milk 

2 tablespoons light brown sugar

Salt and freshly ground pepper

14 littleneck clams, scrubbed

Wild Rice Waffles:

2 tablespoons olive oil

1 Spanish onion, finely chopped

2 garlic cloves, finely chopped

2 cups cooked wild rice

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 cup milk

1/4 cup buttermilk

2 large eggs

Candied Mango Cilantro Butter:

1/2 cup brown sugar

2 tablespoons honey

1 large ripe mango, peeled, pitted and coarsely chopped

2 sticks unsalted butter, slightly softened

3 tablespoons finely chopped cilantro

Mesa Curry Mixture:

3 tablespoons ancho chile powder

1 teaspoon cayenne pepper

2 teaspoons cumin seeds, ground

2 teaspoons coriander seeds, ground

2 teaspoons fennel seeds, ground

1 teaspoon ground cardamom

2 teaspoons turmeric

2 teaspoons ground black pepper

1 teaspoon cloves

Directions

  1. Heat the oil in a medium saute pan over high heat until almost smoking. Season the shrimp with salt and pepper to taste and saute for 1-2 minutes on each side until almost cooked through. Heat the butter in a medium saucepan over medium heat. Add the onions, garlic, carrots, apples and curry and cook until soft. Raise the heat to high, add the wine and cook until reduced. Add the stock and cook until reduced by half. Reduce heat to medium, whisk in the cream, coconut milk and brown sugar and cook until slightly thickened. Add the shrimp and the clams and cook until the clams open. Season with salt and pepper to taste.

For the waffles: 

  1. Preheat your Belgian waffle iron. Heat the olive oil in a large skillet, preferably nonstick, over medium-high heat. Add the onions and cook, stirring, until lightly browned. Add the garlic and cook for 1 minute more. Add the wild rice and stir just until the mixture is well combined, season well with salt and pepper to taste. In a large bowl, whisk together the flour, baking powder and baking soda. In another bowl, beat together the milk, buttermilk and eggs. Pour the liquid ingredients over the dry ingredients and stir together with the whisk until just combined. Stir in the wild rice mixture. Lightly butter the grids of the waffle iron, if needed. Spoon out 1 cup of batter onto the hot iron. The batter will be thick so spread with a metal spatula. Close the lid and bake until the waffle is golden and crisp. Remove from the iron and cut into quarters.

For the butter: 

  1. Heat the brown sugar and honey in small saucepan over medium-high heat until sugar has melted and is bubbling. Add the mango and cook over medium-low heat until the mango is soft and caramelized. Place in a food processor and process until smooth, remove to a bowl and let cool. Place butter in a food processor and add mango puree and process until smooth. Fold in cilantro, scrape into a medium ramekin and refrigerate until firm, about 1 hour.
  2. Assemble: Ladle the sauce into a bowl. Place 3 shrimp and 4 clams in each bowl. Top with 2 waffle quarters and a dollop of the candied mango butter. Sprinkle with chopped cilantro.

Mesa Curry Mixture:

  1. Combine all ingredients in a small bowl.
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