Recipe of the Week: Seafood with Cherry Tomatoes and Olives plus Crostini
I love summertime on Sanibel. You just about have the whole island all to yourself. Sure it is hot, but in the summer it’s hot everywhere you go in the USA, and how about the pleasure of walking in any of your favorite restaurants without having a reservation and actually finding a table. Sure you have afternoon showers and storms pop up at the most unpredictably time, but you can make left turns without waiting and shopping on the island is such a delight with so many great sales and bargains. Being such a quiet time on the island with very little social events and gatherings, we enjoy getting together with friends. I prepared this summer dish for a quick dinner get-together for a group of friends. Together with a big crunchy salad and ice cream for dessert, it made it a perfect evening for enjoying each other’s company. Serves eight. (Chef tip: Make sure you buy the freshest shellfish, keep it refrigerated and make sure that mussels and clams are always closed before you cook them and open after you cook them.)
1/4 cup extra virgin olive oil, divided use, plus more for finishing
2 cloves garlic, sliced
16 vine-ripened cherry tomatoes, sliced in half
16 black olives, rinsed, pitted and roughly chopped
1/8 teaspoon crushed red pepper
1/4 cup dry white wine
1/2 cup fish stock
1 teaspoon sea salt, plus more for fish
16 large shrimp
8 littleneck clams, rinsed several times and drained
16 black mussels, de-bearded, rinsed several times and drained
1 tablespoon fresh Italian parsley, minced
16 large grilled crostini
Preheat oven to 350F.
In a deep saut pan, over medium heat, add two tablespoons of olive oil and cook the garlic until soft, glossy, and just beginning to brown. Add the cherry tomatoes, olives, crushed red pepper, wine and stock, and cook for 15 minutes making a sauce. Remove from heat. Taste, adjust seasoning with salt, and reserve.
Season shrimp with salt. Place in a baking dish; pour sauce on top. Add the clams and mussels. Transfer the pan to the oven and continue to cook, covered, for another 10 minutes. Remove pan from the oven, remove shellfish from the pan and place seafood on a serving platter.
Reduce the sauce by half, and then pour sauce over the top of the seafood and serve with a sprinkle of parsley, a drizzle of olive oil and crostini.