Rustic Shellfish Bowls

Rustic Shellfish Bowl

Here in Florida, we eat a lot of seafood in the spring and summer months.  A few days ago I posted a great recipe for shrimp and scallops.   If you haven't seen it, check it out: 

http://welcometojustforcooking.blogspot.com/2011/05/bbq-shrimp-and-sea-scallops.html

The BBQ Shrimp and Scallop recipe requires a little time to prepare the basting sauce.  Maybe you don't have time.  Here is a simpler way to prepare your favorite shellfish.  I used a tasty combination of shrimp, clams and mussels.  

For EACH bowl you plan to prepare, you will need:

5 deveined shell on Extra Large Shrimp

6 Littleneck Clams, cleaned and scrubbed

4 Mussels, cleaned and scrubbed

1/8 cup chopped sweet Onion

6 mini Sweet Pepper Rings*

2-3 fresh Thyme Sprigs

2 Oregano Sprigs

A little Fresh Parsley, to taste

Fresh Dill, to taste

1 clove Garlic, crushed

Sprinkle of Essence of Emeril (to taste)

1 tablespoon cold Butter, sliced into six pieces

1 slice of Lemon

Drizzle of Olive Oil

Splash of dry White Wine

1/8 cup Heirloom or Grape Tomatoes

Torn Fresh Basil, for garnish, optional

Other:  Butter flavored Cooking Spray

Preheat outdoor grill to 400°.

Tear tin foil made for the grill in one foot by one foot squares (eyeball it).  Spray each sheet with cooking spray. 

*  If you cannot find these in your grocery store, simply substitute thinly sliced bell pepper (any color).  You can also substitute on the herbs.

Place all ingredients onto one tin foil square except for tomatoes and basil.  Turn the corners up on the foil and form a “boat.”  When you secure the top, make sure that it’s tight enough that the liquid in the pack won’t leak out, but not too tight so you can’t open it while it’s on the grill.

Grill for 10-15 minutes.  Carefully open the top of each pack and add tomatoes.  Reseal pack and cook for another five minutes until shrimp is pink, and the clams and muscles open.  Discard any unopened clams or muscles.

Carefully open packets back up and turn contents into a serving bowl.  Top with torn basil and serve immediately. 

Suggestion:   Serve with crusty bread to soak up the delicious sauce! 

Next week, I'll be posting recipes for Eggplant Parmesan and a great beef burger recipe I know you are going to enjoy.  Some back and visit this blog again real soon!