Seafood Martini
Ingredients
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Cocktail Sauce
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2 cups ketchup
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2 tablespoons pickled ginger, chopped
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2 teaspoons Thai garlic-chili paste
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1 tablespoon fish sauce
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1 tablespoon finely chopped fresh cilantro
Method
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1 cup sour cream
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2 tablespoons fresh lemon juice
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2 cups finely shredded Chinese cabbage
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1/4 cup carrot -- peeled and finely shredded
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1/4 cup jicama -- peeled and finely shredded
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2 tablespoons cilantro -- chopped
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1 tablespoon chives -- chopped
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1/2 teaspoon salt
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1/4 teaspoon white pepper
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3 cups shellfish -- assorted: shrimp, crab, and/or scallops
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lemon slices -- for garnish
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Mix together sauce items.
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Mix the sour cream with lemon juice.
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Toss the shredded and chopped vegetables with the lemon/sour cream mixture. Salt and pepper to taste. Hold in frig.
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To assemble: Place 1/8th of the slaw in the bottom of a martini glass. Place 1/3 cup of the mixed seafood over the slaw. Top the seafood with a big spoonful of of the cocktail sauce. Garnish with lemon and serve at once.
Notes
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Description:
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"My thanks go to Paul Fitzpatrick, my friend and long-time cooking
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student for sharing this fantastic recipe with me!"
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Source:
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"The Hali'imaile General Store Cookbook"
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SERVINGS: 8
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SOURCE: Adapted from Beverly Gannon
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