Shrimp and Clam Skillet with Roasted Corn Cream, Ancho Chile, and Crispy Lime Rice

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Spread the cooked chilled rice on a small baking tray and toss it with 1 tablespoon olive oil, the lime zest, a pinch of salt, and half of the cilantro. Bake for 18 to 20 minutes at 220 °C / 425 °F, stirring once halfway through, until golden and crisp around the edges.

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   2. Meanwhile, heat a large skillet over medium-high heat. Add the corn kernels and dry-toast for 4 minutes, stirring, until lightly charred in spots. Reserve 2 tablespoons of the toasted corn for finishing.

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   3. Place the soaked ancho chile in a blender with the remaining corn, fish or seafood stock, and heavy cream. Blend until smooth. Strain if needed for a finer texture.

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   4. In the same skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the shallot and cook for 2 to 3 minutes until translucent. Stir in half of the garlic, the cumin, and the smoked paprika; cook for 30 seconds.

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   5. Pour the blended corn-chile mixture into the skillet. Cook for 4 to 5 minutes over medium heat, stirring, until slightly thickened. Season with half of the salt and pepper.

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   6. In another large skillet or wide pot with a lid, heat the remaining tablespoon of olive oil over medium-high heat. Add the clams and the white wine. Cover and cook for 4 to 6 minutes until the clams open. Discard any that stay closed.

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   7. Add the shrimp, remaining garlic, remaining butter, and the rest of the salt and pepper to the clams. Cook for 2 to 3 minutes, stirring, until the shrimp are pink and just firm.

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   8. Add the roasted corn cream and the lime juice to the shrimp and clams skillet. Cook everything together for 1 to 2 minutes over low heat so the flavors meld.

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   9. Divide the skillet mixture among shallow bowls and finish with the crispy lime rice, reserved toasted corn, and the remaining cilantro on top. Serve immediately.

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    10. If you want to hold the dish warm before serving, keep it over very low heat without boiling, or in a 90 °C / 195 °F oven for up to 10 minutes so the shrimp do not overcook.