What’s Cooking at The Timbers?

GULF SHRIMP AND CLAMS

Serves 2

12 large Gulf shrimp, shell on (P&D optional)

12 middleneck clams

2 tablespoons olive oil

1 tablespoon diced ginger

1 tablespoon chopped shallots

1 cup white wine

5-6 grape tomatoes, cut in half 10 cilantro sprigs

1 teaspoon red pepper flakes

2 ounces soft butter Salt and pepper

Heat sauté pan over medium, add olive oil, red pepper flakes, ginger and shallot; stir for about 15 seconds. Add clams, remove as soon as they open and set aside.

Add shrimp and sauté for about 30 seconds. Add white wine and simmer for about 1 minute before adding the cooked clams, soft butter, salt and pepper. Garnish with cilantro sprigs.

703 Tarpon Bay Road, Sanibel; 239-395-2722, prawnbroker.com