Seafood Salad Martini With Vodka Habanero Dressing
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.
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INGREDIENTS
Nutrition- 1
- 1
- 1sweet red pepper, seeded and diced
- 1(14 ounce) can crushed tomatoes
- 1
- 1⁄8cup dry mustard
- 2 1⁄2
- 1⁄8cup cider vinegar
- 4
- 2 1⁄2
- 1teaspoon curry powder
- 1⁄2teaspoon cumin powder
- 1teaspoon salt
- 1⁄2teaspoon black pepper
- 1⁄2teaspoon catsup
- 3lbs fresh seafood, of choice (steamed or cooked)
- 8
- 1⁄2
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DIRECTIONS
- 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.
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