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.

TRULY THE BEST SHRIMP COCKTAIL RECIPE EVER

Steps:

• In small bowl, mix together the ketchup, lemon juice, horseradish, gin, Tabasco, celery salt, and sea salt. Chill until ready to serve. Stir in parsley right before serving.
• Peel and devein shrimp, leaving tails attached. You can refer to the video for visual cues on how to do this.
• Place peels into a large pot. Add water, vermouth or wine, 1 tablespoon of the kosher salt, peppercorns, coriander seeds, bay leaves, onion, tarragon, and lemon.
• Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
• Remove from heat and let sit 30 minutes more, then strain broth through a fine sieve into a fresh pot.
• Bring stock to a boil, then remove from heat. Add shrimp and cover tightly. Leave for 3 to 4 minutes, until just opaque throughout (still off the heat - the shrimp "poach" in the residual heat and remain amazingly tender).
• While the shrimp poach, fill a large bowl with ice water and the remaining tablespoon kosher salt.
• Transfer shrimp to bowl to stop the cooking and chill thoroughly. They will firm up a bit as they cool.

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.

SHRIMP COCKTAIL

Steps:

• Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
• Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
• To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
• Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
• Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
• Yield: 1 1/2 cups

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.