Premium Seafood Shrimp Cocktail, Raw Oysters & Fried Oysters Recipe
Recipe information
Make Premium Seafood Shrimp Cocktail, Raw Oysters & Fried Oysters in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Shrimp Cocktail
Raw Oysters on the Half Shell
Fried Oysters
Shrimp Cocktail
1. Make poaching liquid
In a large pot combine 2 liters water, 2 tablespoons kosher salt, 1 tablespoon sugar, 2 bay leaves, 1 teaspoon peppercorns and the juice from 1 halved lemon. Bring to a gentle boil over high heat.
2. Cook shrimp
Add shrimp to the simmering poaching liquid. Reduce heat to maintain a gentle simmer and cook until shrimp are opaque and just firm, about 2–3 minutes depending on size. Do not overcook.
3. Shock shrimp
Immediately transfer shrimp to a large bowl filled with 6 cups ice to stop the cooking. Let chill for 3–4 minutes until cold through.
4. Peel and chill
If not already peeled, remove shells leaving tails on. Pat shrimp dry and refrigerate until serving. Reserve cocktail sauce in chilled container.
Raw Oysters on the Half Shell
6. Shuck oysters
Using an oyster knife and a thick towel or glove, hold each oyster flat-side up. Insert the knife at the hinge, twist to pop, run the blade under the top shell to free the muscle and discard top shell. Slide blade under the oyster to free it from the bottom shell but leave it sitting in its liquor.
7. Prepare serving bed
Spread 4 cups of crushed ice on a serving platter to create a stable bed. Nestle oysters on the half shell into the ice so they sit level and stay cold.
Fried Oysters
9. Marinate oysters
Place 18 shucked, drained oysters in a bowl and pour 2 cups buttermilk mixed with 1 tablespoon hot sauce over them. Refrigerate for 20–30 minutes to lightly brine and soften.
10. Prepare dredge
In a shallow bowl whisk together 1 cup all-purpose flour, 1 cup cornmeal, 1 cup panko, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 2 teaspoons salt and 1 teaspoon black pepper until evenly combined.
11. Bread oysters
Remove oysters from buttermilk, letting excess drip off. Working in batches, dredge each oyster in the dry mixture pressing gently so the coating adheres. Place on a wire rack while you heat oil.
12. Heat oil
Pour vegetable oil into a deep pot to a depth of about 3 inches (approx. 1 liter total but amount depends on pot). Heat oil to 350°F (175°C). If you don't have a thermometer, drop a pinch of the dry mix into oil — it should sizzle and brown in about 30–40 seconds.
13. Fry oysters
Fry oysters in small batches (do not overcrowd) for 2–3 minutes until golden brown and crisp. Use a slotted spoon to transfer fried oysters to a tray lined with paper towels to drain. Keep warm in a 200°F (95°C) oven if necessary while frying remaining oysters.
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