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Shrimp and clams in salsa verde
Ingredients
- 0.3 kg Frozen Shrimp
- 1.2 kg Black Clams
- 0.15 l Fish Soup
- Salsa Verde The Tapas Sauces
Instructions
- Sauté shrimp and clams together in a pan.
- Sprinkle salt on top if preferred.
- Turn shrimp over to ensure even cooking.
- When clam shells have opened and shrimp are a pink or opaque color, they are ready.
- Place on a plate and add two tablespoons of Salsa Verde the Tapas Sauces on top.