Martini By The Sea Food

SEAFOOD MARTINI

Seafood Martini image

Chopped tomatoes, avocado and seafood are layered in a martini glass, then topped with a gazpacho-style sauce. Recipe comes from Corbin's Grille, courtesy of Bon Appetit. Prep time includes chilling time.

Provided by Galley Wench

Categories Lobster

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 (8 ounce) bottle clam juice
1 cup chopped fresh cilantro
3/4 cup canned crushed tomatoes in puree
1/4 cup unseasoned rice vinegar
2 tablespoons fresh lime juice
2 teaspoons prepared white horseradish
1 teaspoon hot pepper sauce
1 garlic clove, pressed
1 cup plum, tomatoes cut into 1/4 inch cubes (about 3 large tomatoes)
1 cup avocado, peeled and pitted, cut into 1/3 inch cubes
1 1/2 cups cooked lump crabmeat, cut into 1/2 inch cubes (5 to 6 oz.)
16 cooked peeled deveined medium shrimp
1 1/2 cups cooked lobster meat (5 to 6 oz., cut into 1/2 inch cubes)
lime wedge
fresh cilantro, sprigs

Steps:

Gazpacho Sauce:.
In a medium size bowl stir together clam juice, cilantro, tomatoes with puree, vinegar, lime juice, horseradish, hot pepper sauce and garlic. Season sauce to taste with salt and pepper. Cover and refrigerate until cold, about 4 hours. Can be made 24 hours in advance. Keep refrigerated.
To assemble:.
Divide tomatoes, then avocado among 4 large martini glasses or deep goblets.
Top with crab, dividing equally.
Pour about 1/4 cup gazpacho sauce over crab in each glass.
Divide shrimp, then lobster among glasses.
Divide remaining sauce among glasses. Garnish with lime wedges and cilantro sprigs and serve.

Nutrition Facts : Calories 190.1, Fat 6.5, SaturatedFat 0.9, Cholesterol 75.6, Sodium 491.1, Carbohydrate 16.4, Fiber 3.6, Sugar 6.6, Protein 17.6

GRILLED SEAFOOD COCKTAIL

Grilled Seafood Cocktail image

Provided by Adam Gertler

Categories appetizer

Time 2h10m

Yield 4 servings

Number Of Ingredients 18

Ingredients

3 dried New Mexican chiles
10 oysters
One 28-ounce can whole plum tomatoes
1 roasted red pepper
1 cup lime juice
1/4 cup sriracha
2 tablespoons rice vinegar
2 cloves garlic
1/4 white onion
2 teaspoons cumin seed, toasted
1 bunch cilantro, plus chopped for garnish
4 jumbo scallops
4 large shrimp
Salt and pepper
2 tablespoons oil
2 tablespoons chopped fresh chives
1 avocado, cut into cubes
Tortilla chips, for serving

Steps:

Soak the dried chiles in 1 cup hot water for 5 minutes.
Shuck the oysters; reserve the liquor.
In a blender, combine 2 oysters (save the rest for another use), 1/4 to 1/2 cup of the oyster liquor, the tomatoes, roasted red pepper, lime juice, sriracha, rice vinegar, garlic, onion, cumin seed and 1 bunch of the cilantro. Puree until smooth. Chill for 1 hour.
In a bowl, toss the scallops and shrimp with some salt and the oil. Grill over high heat for about 2 minutes; don't cook the scallops beyond medium (140 degrees F). Remove to a rack set over a small sheet pan and freeze for 10 minutes before moving to refrigerator to chill completely.
Slice the shrimp into 1/2-inch pieces. Slice the scallops in half horizontally and cut into 1/2-inch dice.
Ladle some of the chilled tomato mixture into four martini glasses. Divide the seafood among the glasses. Top with more tomato mixture. Garnish with chives, cilantro, avocado and tortilla chips. Serve with more tortilla chips.

SHRIMP DEAN MARTINIS

Shrimp Dean Martinis image

I just loved the Rat Pack -- supper clubbing in Vegas. Too cool. (So is this shrimp cocktail...)

Provided by Rachael Ray : Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds super-size jumbo shrimp -- precooked or, peeled and deveined, tail on
2 ribs celery, finely chopped
2 rounded spoonfuls prepared horseradish
1/2 lemon, juiced
1 teaspoon hot sauce
1/2 cup chili sauce
1/2 cup ketchup
1/2 cup vegetable juice (recommended: V8)
Salt and black pepper
1 lemon, wedged

Steps:

If you bought raw shrimp, steam shrimp until pink, about 5 minutes, then cold shock under running water. Place in freezer until ready to serve.
Mix celery, horseradish, lemon juice, hot sauce, chili sauce, ketchup and vegetable juice together and season with salt and pepper. Pour sauce into 4 martini glasses and surround rim with chilled shrimp. Serve lemon wedges alongside glasses on cocktail forks.

MARTINI BY THE SEA

Martini by the Sea image

Make and share this Martini by the Sea recipe from Food.com.

Provided by Hey Jude

Categories Whitefish

Time 26m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup sliced almonds
2 boneless white fish fillets
1 cup water
1 cup vermouth or 1 cup white wine
2 teaspoons salt, plus more to taste
fresh ground pepper
2 tablespoons butter, melted
1/4 cup finely chopped parsley
lemon wedge

Steps:

Heat a large, dry skillet; toast almonds, stirring, until golden-brown, about 2 minutes. Do not overcook. Remove from skillet; set aside.
Heat water, vermouth and 2 teaspoons salt in skillet to a simmer. Add fillets; simmer until fish just turns opaque and flakes easily, about 5 minutes. Remove fillets; add salt and pepper to taste. Top with butter, almonds and parsley; squeeze lemon juice to taste.

Nutrition Facts : Calories 320.2, Fat 24.4, SaturatedFat 8.4, Cholesterol 92.2, Sodium 2480.3, Carbohydrate 5, Fiber 3, Sugar 1.2, Protein 22.1

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