Cioppino-Styled Seafood

Serving Size: 1 qt

Ingredients

• 1 lb of clams
• 4-5 cups of cold water
• ¾ cup of white wine
• 8 scallops
• 12 shrimps
• 1-2 carrots
• ½ celery heart
• 1 shallot
• 4 cloves of garlic
• 1½ cup of crushed tomatoes
• ¾ cups of cold water
• 1 tsp salt
• 1 tsp oregano
• ½ tsp of Italian seasoning
• ½ tsp of paprika
• ½ tsp of black pepper
• 10-12 basil leaves
• 1 bay leaf

Step by Step

1. Begin by preparing the clams. Soak the clams in salt water for 5-10 minutes. Then thoroughly wash them.
2. In a pot, boil cold water.
3. Once water is boiled, add in the clams and ¼ cup of white wine. Cook on medium heat until clams open up.
4. Remove the clams from the pot and save 2 cups of the clam juice/water for later.
5. Shred the carrots.
6. Finely dice the celery, shallot, and garlic.
7. In a pot, warm up about 2 spatulas worth of olive oil.
8. Once oil is warmed, add in the shallots and garlic. Cook until the shallots and garlic are fragrant.
9. Add in the celery and carrots. Sprinkle some salt to help it cook. Cover and let it cook on medium heat until softened.
10. Remove about 75% of the vegetable mix and set aside.
11. Add in the crushed tomatoes, salt, oregano, Italian seasoning, paprika, black pepper, basil, and bay leaf.
12. Pour in ¾ cups of cold water. Stir and cook on medium heat until it starts to boil.
13. Add in ½ cup of white wine. Cook until the alcohol burns away.
14. Add in 2 cups of the clam juice/water from preparing the clams. Add in the vegetable mix that was set aside earlier. Cover and let it cook on medium heat until it boils.
15. Once boiled, add in the shrimp and scallops. Let it cook until changes color.
16. Add back in the clams and turn off the heat. Stir and let it sit for 1-2 minutes.
17. Serve with pasta or with garlic bread.

Chinese Tomato Shrimp

茄汁明蝦

Serving Size: 12 shrimp

Ingredients

• 12 shrimp
• 1 ½ tbsp of sweet potato starch (地瓜粉)

Marinade

• 1 tbsp rice wine
• ½ tsp of black pepper
• 1 tsp tapioca starch (太白粉)

Sauce

• 2 cloves of ginger (~1 tbsp)
• 4 cloves of garlic (~2 tbsp)
• 1 scallion
• ¼ cup of ketchup
• ¼ tbsp of cold water

Step by Step

1. Peel off the shells of the shrimp.
2. Cut a ¼" deep slit down the back of the shrimp, making sure that the shrimp is still intact.
3. Clean out the "vein" (digestive tract) and place in a bowl to marinate.
4. Add in the rice wine and black pepper into the shrimp bowl.
5. Massage the shrimp so that the rice wine and black pepper flavor go in.
6. Add in the tapioca starch and stir again.
7. Cover the bowl and place in the fridge until ready to cook.
8. Mince the ginger and garlic and set aside.
9. Dice the scallions and add to the ginger/garlic mixture.
10. On a separate plate, place the sweet potato starch.
11. Remove shrimp from the fridge and coat it in the sweet potato starch. Make sure that the sides and the inside of the slits are covered.
12. In a pan, heat up oil (about ¼" deep) of the pan.
13. On medium heat, Fry the shrimp on each side until it turns pick (~1 minute).
14. Once cooked, remove from pan.
15. Using the already heated oil on medium low heat, add in the garlic, ginger, and scallions and stir.
16. Once the smell of the garlic, ginger, and scallion comes out, add in the ketchup and water. If the sauce does not come together, add a little bit more water.
17. Once the sauce comes together and has a good flavor, toss in the shrimp for about 1 min.
18. Remove from heat and enjoy!