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Shellfish Cocktail

Mexican.Chef's picture
  Raw scallops/Medium-size shrimp, peeled and deveined / combination of both 1 1⁄2 Pound
  Water 4 Cup (64 tbs)
  Salt To Taste
  Grated lime peel 1 Tablespoon
  Lime juice 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Liquid hot pepper seasoning To Taste
  Pepper To Taste
  Chili sauce 1⁄4 Cup (4 tbs) (Mild / Purchased)
  Lettuce leaves 4 , washed and crisped

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.

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