Seafood Starters Recipe

Prepare poaching liquid

In a medium saucepan, combine 6 cups water, 1 tablespoon kosher salt, 1 teaspoon whole black peppercorns, 1 bay leaf and the halved lemon. Bring to a gentle simmer over medium heat.

Add shrimp to the simmering liquid in a single layer. Return to a simmer and cook until the shrimp are pink and just opaque, about 2–3 minutes depending on size. Do not overcook.

Using a slotted spoon, transfer shrimp immediately to a bowl filled with the large ice cubes to stop cooking. Let chill 3–5 minutes until cold. Drain and pat dry with paper towels.

Toss chilled shrimp with lemon zest and chopped parsley. Arrange on a platter over a small bed of crushed ice or individually serve with 1 cup cocktail sauce for dipping and lemon wedges.

In a small bowl, combine 2 tablespoons champagne vinegar and 1 tablespoon red wine vinegar with the finely minced shallot (about 1 tablespoon minced). Add 1 teaspoon finely chopped parsley, 1 teaspoon freshly ground black pepper and 1 teaspoon fine sea salt. Stir and taste; adjust acidity or salt as desired. Chill until ready to serve.

Rinse oyster shells under cold running water and scrub any debris. Hold each oyster with a towel, insert the oyster knife at the hinge, twist to pop open, then slide the knife along the top shell to sever the muscle. Discard the top shell and loosen the oyster from the bottom shell, leaving it sitting in its liquor.

Arrange crushed ice on a serving platter to create a stable bed. Nestle each shucked oyster on the half shell into the ice to keep cold.

Serve oysters with small spoons of chilled mignonette, lemon wedges, optional hot sauce, and a pinch of freshly ground black pepper. Offer crackers or toasted baguette slices on the side. Garnish platter with microgreens or extra parsley.

Provide an oyster knife and a small bowl for discarded shells on your service platter. Arrange crackers or toasted baguette slices and extra lemon wedges for guests.