Food & Cooking Recipes Breakfast & Brunch Recipes Shrimp and Clams a la Plancha Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Prep Time: 30 mins Total Time: 30 mins Yield: 8 to 10 Serves Cooking shrimp with their shells on gives them so much more flavor. Here, they're paired with sherry-steamed clams, garlicky beans, romesco, and fresh dandelion greens. Ingredients 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil, plus more for drizzling 2 cloves garlic, thinly sliced (1 heaping tablespoon) 1 pound shell-on jumbo shrimp (10 to 11 per pound), veins removed 3 thyme sprigs Kosher salt and freshly ground pepper ½ cup fino sherry 18 littleneck clams, scrubbed Garlicky Beans, for serving Frances's Romesco Sauce, for serving Fresh dandelion greens, for serving Directions Melt butter with oil in a large cast-iron skillet over medium heat. Add garlic and cook, stirring, until soft and translucent, about 1 minute. Add shrimp and thyme. Season with salt and pepper; cook until shells change color and start to peel away from shrimp, about 2 to 3 minutes per side. Transfer shrimp to a plate. Add sherry to skillet; increase heat to medium-high. Bring to a boil and cook until reduced by half, 1 minute. Add clams. Cover with a lid or foil and cook until clams open, about 5 minutes. Discard any unopened clams. Return shrimp to skillet just to reheat. Serve, with beans and some of their broth, a drizzle of oil, pepper, romesco, and greens. Cook's Notes To remove the veins from shell-on shrimp, use kitchen shears to snip through the shells and flesh along the back, just below the head and ending at the tail. Then remove each vein with a toothpick or the tip of a knife. Rate it Print