Ingredients:
6 large Shrimp, peeled and deveined
Achiote paste, enough to coat the shrimp
½ cup Instant Rice (e.g. Uncle Ben’s)
1 tbsp. Olive Oil
2 tbsp. Yellow Onion, small dice
½ cup Chicken Stock
(1)‐7 oz. Yellow Hamakua Springs Tomato
½ tsp. Aji Amarillo
12 Manila Clams, washed
4 large Basil Leaves, torn
Cilantro, leaves only
Salt, to taste
Procedure:
Peel and devein the shrimp. In a small bowl, add enough achiote paste to coat the shrimp. Mix well so
all the shrimp is well seasoned. Marinate in the refrigerator until ready to use.
In a sauce pot, heat the olive oil over medium heat. Add the rice, and stir until all of the rice granules
have been coated with oil. Add the onions and stir to incorporate. When the onions become
translucent, add the chicken stock. Stir and cover. When the rice is half‐cooked, add the tomatoes and
Aji Amarillo. Stir to combine, add the achiote marinated shrimp and the clams. Continue to stir, so
everything is evenly incorporated being careful not to smash the tomatoes. When the shrimp and clams
are cooked, add the basil and cilantro. Season with salt to taste.
Serve in a pasta bowl.
Restaurant: Alan Wong's Restaurants in Hawaii, Hawaii, USA
Recipe Type: Authentic
Submitted By: Chef Alan Wong
Recipe Author: Chef Alan Wong
Original Photograph By: chefsafield.com/Chef Alan Wong
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.chefsafield.com/recipes/409recipes.pdf
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