Sea of Japan Soup
This Asian-influence soup features roasted garlic, ground ginger, tuna, shrimp, baby clams, arrowroot, red bell pepper and sesame seeds.
1/4 cup Lawry's Pepper Supreme
1 tbsp. roasted garlic
1 tbsp. ground ginger
3 lbs. tuna steak, sliced 1/4-in. thick
1 1/2 lbs. 24/26 count shrimp
24 cups chicken broth, canned
3 cups baby clams, canned, drained
2 tbsp. lemon peel
2 tbsp. water
2 tbsp. ground arrowroot
3 cups red bell pepper, julienned, chilled
1 1/2 cup scallions, diced thin, chilled
3/4 cup white sesame seeds
1. Combine first 3 seasoning ingredients in bowl. Dredge raw shrimp and tuna in seasoning mixture prior to pan-searing.
2. Combine chicken broth with clams and lemon peel. Combine water with arrowroot and add to seasoned chicken broth. Bring mixture to a simmer and cook over medium-low heat for 10 mins., then hold for service.
3. Pan-sear seasoned shrimp and tuna to order, 1 to 1 1⁄2 mins. on each side.
Recipe by McCormick For Chefs