STEAMED SHELLFISH SOFRITO
Ingredients
- 2 Lbs. Jumbo Shrimp Raw (cleaned with shell and tail on)
- 1½ Lbs. Black Mussels (cleaned)
- 1½ Lbs. Manila Clams (cleaned)
- 1 Pkg. Spicy Andouille Sausage sliced
- 2 Bell Peppers small diced
- 1 Small White Onion small diced
- 2 Bu. Cilantro Chopped
- 2 cups White Wine
- 2 Tbl. EVO
- 2 Tbl. Oregano
- 1 tsp. Red Chili Flakes
- 2 Bay Leaves
Instructions
- In a large stock pot on medium to high heat add the EVO, onion, bell pepper, bay leaves. Sautee until the vegetables are translucent and soft, about 2-3 minutes.
- Add the andouille sausage, garlic, red chili flakes and sautee with the vegetables for 3-4 minutes and sausage are slightly browned.
- Add the white wine, diced tomatoes, cilantro, clams and mussels.
- Cover and cook on medium-low heat for 20 minutes or until the shellfish open and the stock begins to simmer. Disgard any shellfish that haven’t opened.
- Add the shrimp into the pot, toss together and top with the oregano. Cover, cook for 2-3 more minutes and turn off the heat. Shrimp will cook in the stew. Shrimp should turn pink and become firm.
- Remove from heat and serve in a large serving bowl, family style.
- You can add French crusty bread for dipping into the broth or a side of linguini pasta.
