Seafood Martini Recipes

SEAFOOD MARTINI

Steps:

• Gazpacho Sauce:.
• In a medium size bowl stir together clam juice, cilantro, tomatoes with puree, vinegar, lime juice, horseradish, hot pepper sauce and garlic. Season sauce to taste with salt and pepper. Cover and refrigerate until cold, about 4 hours. Can be made 24 hours in advance. Keep refrigerated.
• To assemble:.
• Divide tomatoes, then avocado among 4 large martini glasses or deep goblets.
• Top with crab, dividing equally.
• Pour about 1/4 cup gazpacho sauce over crab in each glass.
• Divide shrimp, then lobster among glasses.
• Divide remaining sauce among glasses. Garnish with lime wedges and cilantro sprigs and serve.

GRILLED SEAFOOD COCKTAIL

Steps:

• Soak the dried chiles in 1 cup hot water for 5 minutes.
• Shuck the oysters; reserve the liquor.
• In a blender, combine 2 oysters (save the rest for another use), 1/4 to 1/2 cup of the oyster liquor, the tomatoes, roasted red pepper, lime juice, sriracha, rice vinegar, garlic, onion, cumin seed and 1 bunch of the cilantro. Puree until smooth. Chill for 1 hour.
• In a bowl, toss the scallops and shrimp with some salt and the oil. Grill over high heat for about 2 minutes; don't cook the scallops beyond medium (140 degrees F). Remove to a rack set over a small sheet pan and freeze for 10 minutes before moving to refrigerator to chill completely.
• Slice the shrimp into 1/2-inch pieces. Slice the scallops in half horizontally and cut into 1/2-inch dice.
• Ladle some of the chilled tomato mixture into four martini glasses. Divide the seafood among the glasses. Top with more tomato mixture. Garnish with chives, cilantro, avocado and tortilla chips. Serve with more tortilla chips.

SHRIMP DEAN MARTINIS

Steps:

• If you bought raw shrimp, steam shrimp until pink, about 5 minutes, then cold shock under running water. Place in freezer until ready to serve.
• Mix celery, horseradish, lemon juice, hot sauce, chili sauce, ketchup and vegetable juice together and season with salt and pepper. Pour sauce into 4 martini glasses and surround rim with chilled shrimp. Serve lemon wedges alongside glasses on cocktail forks.

SEAFOOD COCKTAIL

Steps:

• 1. Place the shrimp, crab, lobster, carrot, celery and capers in a large bowl. Using a rubber spatula, gently fold together the ingredients, being careful not to break up the crab too much. Season with salt and pepper.
• 2. Add the jalapeño pepper and parsley, then carefully fold in the olive oil and lemon juice, tasting as you go along. Adjust the seasonings and serve immediately, or chill for up to 6 hours. Divide seafood between 8 wine glasses for serving.

LAYERED SEAFOOD DIP

Steps:

• In a medium bowl, blend cream cheese, sour cream and mayonnaise.
• In the bottom of an approximately 12 inch round serving dish, spread the cream cheese mixture. Pour cocktail sauce evenly over the mixture. Layer with green bell pepper, green onions and tomato. Top with crabmeat and shrimp. Sprinkle with mozzarella.
• Cover and chill in the refrigerator at least 2 hours before serving.

MEXICAN SEAFOOD COCKTAIL

Steps:

• Peel all the prawns and chop the raw scallops. Mix the ketchup, Tabasco sauce, Worcestershire sauce, tomato juice, lime juice and orange juice in a mixing bowl. Season, adding more Tabasco if you prefer it spicy. Fold in the seafood and some cubes of avocado, being careful to mix it in gently so it doesn't go mushy.
• Spoon into bowls or glasses and add some chopped coriander. Serve with some coriander cress on top, if using, and corn tortillas or crackers for scooping.

ENSENADA SHRIMP COCKTAIL

Steps:

• In a large bowl, combine the shrimp, tomatoes, peppers, onions and cilantro. Combine the oil, vinegar, lime juice and seasoning; drizzle over shrimp mixture and toss to coat., Refrigerate for at least 1 hour. Using a slotted spoon, place shrimp mixture in cocktail glasses, about 1/2 cup in each. Garnish with lime wedges.

GARDEN-FRESH SEAFOOD COCKTAIL

Steps:

• Combine the first 9 ingredients. Whisk together lime juice, oil and adobo seasoning; drizzle over shrimp mixture and toss gently to coat. Refrigerate at least 1 hour, tossing gently every 20 minutes. Serve shrimp mixture in cocktail glasses.