Shellfish Platter Recipe
Gluten Free, local oysters, shrimp, jumbo lump crab, mignonette
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Ingredients
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Seafood
Mignonette Sauce
Garnishes
Method
Preparation of Seafood
- 1
Clean the Oysters
Rinse the oysters under cold running water to remove any sand or debris. Shuck them carefully using an oyster knife and place on a platter with the hinged side down.
- 2
Prepare the Shrimp
In a pot of boiling salted water, add the peeled and deveined shrimp. Cook for about 2-3 minutes until they turn pink and opaque. Remove from heat, drain, and place in an ice water bath to stop the cooking process.
- 3
Arrange the Crab
Gently fluff the jumbo lump crab meat with a fork to separate it. Arrange it in a small bowl or pile it directly on the platter.
Making the Mignonette Sauce
- 4
Combine Ingredients
In a small bowl, mix the red wine vinegar, finely chopped shallots, and freshly cracked black pepper. Stir well to combine.
- 5
Chill the Sauce
Cover the mignonette sauce and refrigerate for at least 30 minutes to allow the flavors to meld.
Serving
- 6
Plate the Seafood
On a large serving platter, arrange the cleaned oysters, cooked shrimp, and jumbo lump crab. Ensure the oysters are placed with the opening facing up.
- 7
Add Garnishes
Garnish the platter with lemon wedges and sprinkle chopped fresh parsley over the seafood for a pop of color.
- 8
Serve with Mignonette
Serve the prepared mignonette sauce on the side for drizzling over the oysters. Enjoy the shellfish platter fresh and chilled.
