Seafood Martini Recipes

Steps:

• Prepare a grill for medium-high heat or preheat broiler. If broiling, place chiles on a rimmed baking sheet. Grill, broil, or roast chiles directly over flame on stovetop, turning occasionally, until very tender and blackened all over, 10-12 minutes. Poblanos might take a little longer, so test doneness with a paring knife.
• Transfer chiles to a large bowl. Cover with plastic wrap and let steam 15 minutes. Peel chiles. Halve lengthwise, discard seeds, and chop into 1/4" pieces.
• Meanwhile, bring a medium pot of generously salted water to a boil. Cook shrimp until just opaque and pink, 2-3 minutes. Using a slotted spoon, transfer to an ice bath and let sit until cool, about 3 minutes. Drain and pat dry.
• Mix chiles, tomato, jalapeños, Clamato juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, oil, and 1/4 tsp. salt in a large bowl. Carefully fold in shrimp, crab, and avocado.
• Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using. Serve with tortilla chips alongside.
• Do Ahead
• Salsa base (without seafood and avocado) can be made 1 day ahead. Transfer to a resealable container and chill.
• This recipe and headnote have been updated as a part of our archive repair project.

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.

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.

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.

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.