Shellfish Cocktail Recipe


MethodMain Ingredient


 Raw scallops/Medium-size shrimp, peeled and deveined / combination of both1 1⁄2 Pound
 Water4 Cup (64 tbs)
 Salt To Taste
 Grated lime peel1 Tablespoon
 Lime juice1⁄2 Cup (8 tbs)
 Dry white wine1⁄2 Cup (8 tbs)
 Liquid hot pepper seasoning To Taste
 Pepper To Taste
 Chili sauce1⁄4 Cup (4 tbs) (Mild / Purchased)
 Lettuce leaves4 , washed and crisped

Nutrition Facts

Serving size: Complete recipe

Calories 742 Calories from Fat 48

% Daily Value*

Total Fat 5 g8.2%

Saturated Fat 0.56 g2.8%

Trans Fat 0 g

Cholesterol 224.6 mg

Sodium 1792.6 mg74.7%

Total Carbohydrates 31 g10.3%

Dietary Fiber 3 g11.9%

Sugars 4.4 g

Protein 116 g231.8%

Vitamin A 73.5% Vitamin C 120.2%

Calcium 21.9% Iron 17.7%

*Based on a 2000 Calorie diet


Rinse shellfish.
In a 3- to 4-quart pan, bring water and 2 teaspoons salt to a rolling boil.
Add shellfish; reduce heat and simmer until opaque when cut (2 to 3 minutes for scallops, about 3 minutes for shrimp).
Place shellfish in a deep bowl.
In another bowl, mix lime peel, lime juice, and wine.
Season to taste with hot pepper seasoning; pour sauce over shellfish.
Mix well and season to taste with salt and pepper.
Cover and refrigerate, stirring occasionally, for at least 2 hours or until next day.
Prepare Mild Chile Sauce.
Drain shellfish.
Arrange lettuce leaves on individual plates; top with shellfish and spoon on chile sauce or arrange shellfish on a platter and offer chile sauce in a separate bowl.