Shrimp and Clams a la Plancha

shrimp and clams a la plancha
Photo: Dana Gallagher
Prep Time:
30 mins
Total Time:
30 mins
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.


  • 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


  1. 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.

  2. 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.

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