Shrimp and Clam Recipe

Ingredients:

1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
1 lb (450g) large shrimp, peeled and deveined
1 dozen clams, scrubbed and soaked in water to remove sand
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 cup white wine
1/2 cup chicken broth
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 lemon, zested and juiced
Salt and freshly ground black pepper
1/4 cup grated Parmesan cheese (optional, for serving)
1/4 cup crusty bread cubes (optional, for serving)

Instructions:

Prepare the Green Tea Rubs:

Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the shrimp.

Season the Shrimp:

In a bowl, toss the shrimp with the green tea rubs, ensuring they are well coated.

Prepare the Clams:

Cook the Shrimp and Clams:

Heat the olive oil in a large skillet or paella pan over medium heat. Add the chopped onion and cook until softened. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
Add the seasoned shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, add the white wine and bring to a boil, scraping up any browned bits from the bottom. Add the chicken broth and bring to a simmer.
Return the cooked shrimp to the skillet. Add the clams, cover the skillet, and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.

Finish the Dish:

Stir in the chopped parsley, chopped basil, lemon zest and juice. Season with salt and pepper to taste.

Serve:

Spoon the shrimp and clams with the cooking liquid into serving bowls. If desired, sprinkle with grated Parmesan cheese and serve with crusty bread cubes to soak up the delicious broth.
Serve immediately, enjoying the flavors of the green tea-seasoned shrimp and the fresh, briny clams in a savory broth.