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.
- 1 whole fresh habanero pepper, seeded and chopped
- 1 ripe mango, peeled and cubed
- 1 sweet red pepper, seeded and diced
- 396.89 g can crushed tomatoes
- 1 carrot, peeled and diced
- 28.39 ml dry mustard
- 36.97 ml light brown sugar, packed
- 28.39 ml cider vinegar
- 59.16 ml vodka, unflavored
- 3 garlic cloves
- 4.92 ml curry powder
- 2.46 ml cumin powder
- 4.92 ml salt
- 2.46 ml black pepper
- 2.46 ml catsup
- 1360.77 g fresh seafood, of choice (steamed or cooked)
- 8 slice celery, julienned
- 8 lemon twists
- 226.79 g lump crabmeat
Directions See How It's Made
- Combine all ingredients EXCEPT seafood, and lemon and celery garnish, in a large saucepan, bring to boil and simmer for 1 hour.
- NOTE: Combination of shrimp,scallops, mussels, and or lobster, to equal 3 pounds.
- Puree in blender or food processor: taste and adjust seasonings.
- NOTE: Habenero and Scotch Bonnet chilies are among the hottest available. Jalapeño is milder, if preferred. Use gloves to handle raw.
- Cool dressing for 1 hour before serving.
- To assemble: In a beautiful martini glass. Layer seafood and dressing to top of glass.
- Any left over sauce may be saved and frozen.
- Chill at least 2 hours before serving.
- Garnish with celery and lemon twists.
- Top with 1 ounce of crab meat per serving.