Seafood Platter Recipe
U12 shrimp cocktail, 6 oysters with serrano migonette, snapper crudo
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Ingredients
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Seafood
Cocktail Sauce
Serrano Mignonette
Snapper Crudo
Method
Preparation
- 1
Prepare the Shrimp Cocktail
In a pot of boiling water, cook the U12 shrimp for about 2-3 minutes until they turn pink. Remove from heat, drain, and place in ice water to stop the cooking process. Once cooled, peel and devein the shrimp.
- 2
Make the Cocktail Sauce
In a bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, and salt. Mix well and set aside.
- 3
Prepare the Oysters with Serrano Mignonette
Finely chop the shallots and combine them with red wine vinegar, minced serrano chili, and salt in a small bowl. Let it sit for about 15 minutes to allow the flavors to meld.
- 4
Prepare the Snapper Crudo
Slice the snapper fillet thinly and arrange it on a plate. Drizzle with olive oil and lemon juice, then sprinkle with salt and chopped herbs.
Assembly
- 5
Assemble the Seafood Platter
Arrange the cooked shrimp, oysters with serrano mignonette, and snapper crudo on a large platter, and serve with the cocktail sauce on the side.
