Seafood Salad Martini With Vodka Habanero Dressing Recipes

MEXICAN SHRIMP COCKTAIL

Steps:

• Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

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.

SEAFOOD SALAD MARTINI WITH VODKA HABANERO DRESSING

Steps:

• Combine all ingredients EXCEPT seafood, and lemon and celery garnish, in a large saucepan, bring to boil and simmer for 1 hour.
• NOTE: Combination of shrimp,scallops, mussels, and or lobster, to equal 3 pounds.
• Puree in blender or food processor: taste and adjust seasonings.
• NOTE: Habenero and Scotch Bonnet chilies are among the hottest available. Jalapeño is milder, if preferred. Use gloves to handle raw.
• Cool dressing for 1 hour before serving.
• To assemble: In a beautiful martini glass. Layer seafood and dressing to top of glass.
• Any left over sauce may be saved and frozen.
• Chill at least 2 hours before serving.
• Garnish with celery and lemon twists.
• Top with 1 ounce of crab meat per serving.