Shrimp & Oysters Recipe

Appetizers

1. 1

   Prep oysters and shrimp

   Rinse oysters and scrub shells if needed. Arrange 6 oysters on the half shell on a bed of crushed ice. Rinse and pat dry 12 small shrimp; set with the platter. Prepare lemon wedges (4) nearby.

2. 2

   Make mignonette

   In a small bowl, combine minced shallots (2 tbsp), red wine vinegar (0.333 cup), salt (0.25 tsp), and freshly ground black pepper (0.125 tsp). Stir to blend and let rest 10–15 minutes.

3. 3

   Prepare cocktail sauce

   Pour 0.5 cup cocktail sauce into a small serving bowl. If desired, stir in a squeeze of lemon juice or a dash of hot sauce.

4. 4

   Cook and chill shrimp

   Bring a pot of salted water to a boil. Add the 12 shrimp and cook 2–3 minutes until pink and opaque. Remove with a slotted spoon to an ice bath to stop cooking, then drain and pat dry.

5. 5

   Plate and garnish

   Sprinkle chopped parsley (1 tsp) over the platter as a fresh garnish. Arrange lemon wedges for squeezing over oysters and shrimp. Garnish all with a final light pinch of salt if desired.

6. 6

   Serve

   Serve oysters with mignonette and a lemon squeeze, shrimp with cocktail sauce, and additional parsley for aroma. Keep the platter cold until guests are ready to eat.