Smoky Seafood Cocktails
Ready In: 30 mins
Serves: 12
Yields: 12 cocktail cups
Ingredients
- 4 garlic cloves, smashed
- 1 tablespoon coriander seed
- 1 tablespoon fennel seed
- 1⁄2 teaspoon crushed red pepper flakes
- 1 tablespoon kosher salt
- 8 cups water
- 1 lemon (zest and 2 T juice)
- 1 3⁄4 lbs shelled and deveined large shrimp
- 1 1⁄2 lbs jumbo sea scallops, halved horizontally
- 1 cup bottled chili sauce
- 1 tablespoon prepared horseradish
- 1 1⁄2 teaspoons hot pimientos, de la vera (smoked paprika)
- 24 stone crab claws, cracked and chilled
Directions
- In a large pot, combine the garlic cloves with the coriander and fennel seeds, crushed red pepper, salt and water.
- Using a vegetable peeler, remove the zest from the lemon and add to the pot.
- Halve the lemon, squeeze it into the pot and add the halves.
- Bring the liquid to a boil and then simmer over low heat for 15 minutes.
- Add the shrimp and scallops and simmer just until white throughout, about 5 minutes.
- Drain the shrimp and scallops well and transfer them to a large plate.
- Leave the aromatics on the seafood.
- Cover and refrigerate the seafood until chilled, at least 4 hours or overnight.
- In a small bowl, whisk the chile sauce with the prepared horseradish, smoked paprika and the 2 tablespoons of lemon juice.
- Spoon the smoky cocktail sauce into a small serving bowl.
- Pick any aromatics off the shrimp and scallops and arrange the seafood on the platter or in individual glasses with the crab claws.
- Serve with the cocktail sauce.
- MAKE AHEAD:
- The sauce, cooked shrimp and scallops can be refrigerated separately overnight.
- The cracked crab claws can be covered and refrigerated overnight.
- Enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off