Shellfish Cocktail Recipe
Ingredients
| 1 1/2 pounds raw scallops or medium-size shrimp, peeled and deveined, or a combination of both | ||
| Water | 4 Cup (16 tbs) | |
| Salt | To Taste | |
| Grated peel of 1 lime | ||
| 1/2 cup each lime juice and dry white wine | ||
| Liquid hot pepper seasoning | ||
| Pepper | 1 | |
| Mild Chile Sauce or purchased chili sauce | ||
| Lettuce leaves, washed and crisped | ||
Directions
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).
Drain.
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.
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).
Drain.
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.
Chef
