Seafood Martini

Ingredients

  • Cocktail Sauce
  • 2 cups ketchup
  • 2 tablespoons pickled ginger, chopped
  • 2 teaspoons Thai garlic-chili paste
  • 1 tablespoon fish sauce
  • 1 tablespoon finely chopped fresh cilantro

Method

  • 1 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 2 cups finely shredded Chinese cabbage
  • 1/4 cup carrot -- peeled and finely shredded
  • 1/4 cup jicama -- peeled and finely shredded
  • 2 tablespoons cilantro -- chopped
  • 1 tablespoon chives -- chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3 cups shellfish -- assorted: shrimp, crab, and/or scallops
  • lemon slices -- for garnish
  • Mix together sauce items.
  • Mix the sour cream with lemon juice.
  • Toss the shredded and chopped vegetables with the lemon/sour cream mixture. Salt and pepper to taste. Hold in frig.
  • 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

  • Description:
  • "My thanks go to Paul Fitzpatrick, my friend and long-time cooking
  • student for sharing this fantastic recipe with me!"
  • Source:
  • "The Hali'imaile General Store Cookbook"
  • SERVINGS: 8
  • SOURCE: Adapted from Beverly Gannon