Seafood Salad Martini With Vodka Habanero Dressing

READY IN: 5hrs
Rita~
Recipe by NurseJaney

This was included in a Baltimore Sunpapers restaurant review several years ago, with professional-sized quantities, DH called the chef, and he kindly broke it down to more manageable proportions. All together, it is quite expensive, but a BIG hit at a "gourmet" dinner party. I found fairly inexpensive large martini glasses at Marshall's and Pier 1, heavy glass with a blue rim. A tad labor-intensive, but worth it.

Top Review by Rita~

HOT stuff! In heat and taste! I used 2 fresh tomatoes for the canned and used 3 garlic cloves for I didn`t want toss exclude the 1/2. Served the sauce on shrimp and mussles on a bed of lettuce. This makes a lot so cut the recipe down or be prepared to freeze some.

Ingredients Nutrition

Directions

  1. Combine all ingredients EXCEPT seafood, and lemon and celery garnish, in a large saucepan, bring to boil and simmer for 1 hour.
  2. NOTE: Combination of shrimp,scallops, mussels, and or lobster, to equal 3 pounds.
  3. Puree in blender or food processor: taste and adjust seasonings.
  4. NOTE: Habenero and Scotch Bonnet chilies are among the hottest available. Jalapeño is milder, if preferred. Use gloves to handle raw.
  5. Cool dressing for 1 hour before serving.
  6. To assemble: In a beautiful martini glass. Layer seafood and dressing to top of glass.
  7. Any left over sauce may be saved and frozen.
  8. Chill at least 2 hours before serving.
  9. Garnish with celery and lemon twists.
  10. Top with 1 ounce of crab meat per serving.

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