Shellfish Plateau Recipe

Inspired by Max Downtown

Time30m

Serves4

colossal shrimp, oysters, clams, crab cocktail, daily crudo

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Ingredients

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Shellfish and Accompaniments

12 pieces Colossal shrimp

12 pieces Fresh oysters

12 pieces Fresh clams

7.05 oz (200 grams) Crab meat (for cocktail)

2 pieces Lemon wedges

0.42 cup (100 ml) Cocktail sauce

to taste Hot sauce

7.05 oz (200 grams) Daily crudo (e.g. sashimi-grade fish)

2 tbs olive oil

to taste Sea salt

0.71 oz (20 grams) Fresh herbs (e.g. dill, parsley)

Method

Preparation and Assembly

Prepare the Shellfish

Start by cleaning the shrimp, oysters, and clams under cold running water. Remove the shells from the crab meat if necessary.

Cook the Shrimp

Bring a pot of salted water to a boil. Add the colossal shrimp and cook for about 2-3 minutes until they turn pink and opaque. Remove and plunge them into ice water to stop the cooking process.

Shuck the Oysters and Clams

Carefully shuck the oysters and clams using an oyster knife. Set them aside on a platter with their juices.

Prepare the Crab Cocktail

In a bowl, combine the crab meat with a drizzle of olive oil, a pinch of sea salt, and a few dashes of hot sauce. Mix gently.

Assemble the Crudo

Slice the daily crudo fish thinly and arrange it on a separate plate. Drizzle with olive oil and sprinkle with sea salt.

Plate the Shellfish

On a large serving platter, arrange the cooked shrimp, shucked oysters, and clams beautifully. Add the crab cocktail in a small bowl with cocktail sauce on the side.

Garnish and Serve

Garnish the platter with lemon wedges and fresh herbs. Serve immediately with additional cocktail sauce and hot sauce on the side.