Lemon Chive Butter For Dipping Seafood Recipes

PICKLED SHRIMP WITH LEMON CHIVE AIOLI

Steps:

• Combine the lemon juice, olive oil, vinegar, seafood seasoning, dill, parsley, mustard, chile, garlic, lemon slices and onion in a large bowl, toss together and set aside.
• In a large pot of boiling water, add the kosher salt. Add the shrimp and cook just until they begin to turn pink and float to the top, about 2 minutes. Drain and immediately add them to the pickling liquid.
• Let stand for 5 to 10 minutes at room temperature and then serve. Or refrigerate until you are ready to serve them.
• Serve with Lemon Chive Aioli for dipping.
• Combine the mayonnaise, lemon juice, chives, lemon zest and garlic in a small mixing bowl and whisk until fully combined. Serve alongside the pickled shrimp.;

LEMON CHIVE BUTTER (FOR DIPPING SEAFOOD)

Steps:

• In a small, heavy saucepan over low heat, melt butter; remove from heat.
• Stir in chives (or parsley) and lemon peel.
• Keep warm until serving in small, individual serving bowls.

GRILLED SEAFOOD FOIL PACKS WITH LEMON-CHIVE BUTTER

Steps:

• Heat gas or charcoal grill. Cut 8 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray.
• Place 4 clams, shrimp and scallops in center of each sheet; top each with 2 pieces of corn and 4 tomatoes. In small bowl, mix butter ingredients. Drizzle about 2 teaspoons butter over seafood and vegetables in each packet.
• Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over medium heat. Cover grill; cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, or until clam shells have opened, shrimp are pink, and scallops are white and opaque. (Cooking time may vary depending on ingredients selected) Discard any clams that don't open.
• To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Top with chives.

SEAFOOD CANAPES WITH LEMON-CHIVE BUTTER

Steps:

• In a small bowl combine well the herring, the onion, the orange juice, and pepper to taste and let the herring marinate, covered and chilled, for at least 3 hours or overnight.
• Make the lemon-chive butter:
• In a bowl with an electric mixer cream the butter and beat in the sour cream and the lemon juice gradually. Beat the mixture until it is light and smooth and beat in the chives and salt and pepper to taste.
• Toast the bread until it is just pale golden, cut out 3 decorative shapes from each piece, and spread one side of each shape with some of the lemon-chive butter. In a small bowl toss together the salmon and the red onion and divide the mixture among 16 of the toasts. Drain the herring, discarding the onion, and divide it among 16 of the toasts. Divide the caviar among the remaining 16 toasts. Garnish the salmon canapés with the parsley leaves, garnish the herring canapés with the orange slices, the chives, and the zest, and arrange the canapés on a platter. The canapés may be prepared 1 hour in advance and kept covered and chilled.

FLAVORED BUTTER FOR SEAFOOD, TIMES THREE

Steps:

• For each, mix all ingredients together.

LEMON AIOLI

Steps:

• Combine sour cream, mayonnaise, lemon zest, lemon juice, olive oil, parsley, chives, garlic, dry mustard, salt, and pepper in a bowl; mix until smooth.