Seafood CocktailSteven Mark Needham
When cooking shrimp in boiling water, 2 minutes does the job. Overcooking toughens them.
Recipe information
Yield
Makes 8 servings
Ingredients
3/4 pound cooked large shrimp (peeled, deveined, tails removed), halved crosswise
1/2 pound fresh lump crabmeat, cartilage removed
1/2 pound fresh lobster meat, cut into 1/2-inch pieces
1/4 cup finely diced carrot
1/4 cup finely diced celery
1 tablespoon drained tiny capers
Salt and freshly ground black pepper, to taste
1 teaspoon finely minced red or green jalapeño pepper, ribs and seeds removed
2 tablespoons chopped fresh flat-leaf parsley
1/3 cup highest quality extra-virgin olive oil
3 tablespoons fresh lemon juice (from 1 large lemon)
Preparation
Step 1
1. Place the shrimp, crab, lobster, carrot, celery and capers in a large bowl. Using a rubber spatula, gently fold together the ingredients, being careful not to break up the crab too much. Season with salt and pepper.
Step 2
2. Add the jalapeño pepper and parsley, then carefully fold in the olive oil and lemon juice, tasting as you go along. Adjust the seasonings and serve immediately, or chill for up to 6 hours. Divide seafood between 8 wine glasses for serving.
Nutrition Per Serving
Nutritional analysis per serving: 170 calories
1g carbs
19g protein
9g fat
115mg cholesterol
#### Nutritional analysis provided by Other
