Deluxe seafood platter

  • Preparation 45 min
  • Cooking 6 min
  • Servings 3 to 4
  • Freezing I do not suggest

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Ingredients for the Bloody Mary sauce

  • 1/4 cup tomato juice
  • 1 tablespoon Vodka
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco
  • 1/2 teaspoon horseradish

Ingredients for the lemon Sriracha sauce

  • 1/2 lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon finely chopped shallot
  • 1/2 teaspoon Sriracha

Ingredients for the cocktail sauce

  • 1/2 cup ketchup
  • 2 tablespoons horseradish
  • 1/2 teaspoon Sriracha tea, more or less to taste
  • 1/2 teaspoon Worcestershire sauce
  • The juice of 1/2 lemon
  • Salt and pepper from the mill

Ingredients for the rest

  • Ingredients for the rest
  • A drizzle of olive oil
  • 340 g shrimp size 16-20, shelled and deveined with tail
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper from the mill
  • 12 Sex on the Bay oysters
  • 12 Lucky Lime oysters
  • 4 Big Dam oysters

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Preparation

  • In a bowl, add the ingredients for the Bloody Mary sauce. Mix and reserve in the fridge. Repeat for other sauces.
  • Open the oysters and place a layer of ice in the bottom of a large tray. Place the oysters on the ice and set aside.
  • In a large nonstick skillet heated over high heat, add a drizzle of olive oil followed by shrimp. Add the spices, season with salt and pepper and stir. Cook for 2 to 3 minutes per side or until well pink. Pour into a bowl and place in the centre of the tray. Serve immediately with the sauce!