| Seasoned tuna and shrimp, pan-seared and served with chopped clams in light broth. Accented with the authentic Asian flavors of lemon peel, julienne red peppers, scallions, and toasted sesame seeds.
*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
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Tasting Serving (4)
24 Servings
Resized (xx) Servings
| Ingredients |
Quantities |
Instructions |
| Lawry's® Pepper Supreme® |
2 tsp |
To prepare Seafood Seasoning: Combine first 3 seasoning ingredients in a bowl. Dredge raw shrimp and tuna in the seasoning mixture prior to pan-searing. To prepare Soup: Combine chicken broth with clams and lemon peel. Combine water with arrowroot and add to seasoned chicken broth. Bring mixture to a simmer and cook over medium-low heat for 10 minutes, then hold for service. Pan-sear seasoned shrimp and tuna to order, 1 to 1 1/2 minutes each side |
| Garlic, Roasted |
1/2 tsp |
| Ginger, Ground |
1/2 tsp |
| tuna steak, sliced 1/4 inch thick |
1/2 lb |
| shrimp, 24/26 count |
1/4 lb |
| chicken broth, canned |
4 cups |
| baby clams, canned, drained |
1/2 cup |
| Lemon Peel |
1 tsp |
| water |
1 tsp |
| Arrowroot, Ground |
1 tsp |
| red bell pepper, julienne cut, chilled |
1/2 cup |
| scallions, diced thin, chilled |
1/4 cup |
| Sesame Seeds, White |
2 tbsp |
| Ingredients |
Quantities |
Instructions |
| Lawry's® Pepper Supreme® |
1/4 cup |
To prepare Seafood Seasoning: Combine first 3 seasoning ingredients in a bowl. Dredge raw shrimp and tuna in the seasoning mixture prior to pan-searing. To prepare Soup: Combine chicken broth with clams and lemon peel. Combine water with arrowroot and add to seasoned chicken broth. Bring mixture to a simmer and cook over medium-low heat for 10 minutes, then hold for service. Pan-sear seasoned shrimp and tuna to order, 1 to 1 1/2 minutes each side |
| Garlic, Roasted |
1 tbsp |
| Ginger, Ground |
1 tbsp |
| tuna steak, sliced 1/4 inch thick |
3 lb |
| shrimp, 24/26 count |
1 1/2 lb |
| chicken broth, canned |
24 cups |
| baby clams, canned, drained |
3 cups |
| Lemon Peel |
2 tbsp |
| water |
2 tbsp |
| Arrowroot, Ground |
2 tbsp |
| red bell pepper, julienne cut, chilled |
3 cups |
| scallions, diced thin, chilled |
1 1/2 cup |
| Sesame Seeds, White |
3/4 cup |
| Ingredients |
Quantities |
Instructions |
| No Resize Selected |
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Plating Instructions: Place shrimp and tuna in a serving bowl. Carefully pour 6 to 8 oz. of broth over the seafood and top with chilled red bell peppers and diced scallions. Garnish with toasted sesame seeds, and additional scallions if desired.
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