Shrimp And Crudite Platter With Two Sauces Food

SHRIMP AND CRUDITE PLATTER WITH TWO SAUCES

Steps:

• Prepare an ice-water bath. Peel carrots and trim tops; slice in half lengthwise. Clean celery and slice into sticks. Trim radishes. Slice endives and Little Gems into wedges. Place crudites in ice-water bath until crisp and beginning to curl, 10 minutes. Drain well; wrap in paper towels. Refrigerate in resealable plastic bags up to 1 day.
• Bring a large pot of water to a boil; season generously with salt. Add cauliflower and cook until crisp-tender, 2 to 4 minutes. Transfer to ice-water bath. Return pot of water to a boil, add beets, and cook until fork-tender, about 22 minutes. Drain, let cool slightly, and cut into wedges. Store in an airtight container up to 1 day.
• Meanwhile, bring potatoes to a boil in another pot of water; season generously with salt. Cook until easily pierced with the tip of a knife, 8 to 9 minutes. Drain; let cool completely.
• Season eggs and cooked vegetables with salt and pepper; drizzle with oil. Serve with crudites, shrimp, tonnato mayonnaise, dip, and lemon wedges.

CRUDITE DIP

Steps:

• Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.

SEAFOOD PLATTER FOR TWO

Steps:

• TO PREPARE: Cut the lobster tails and bend back in butterfly style.
• Shell and devein the scampis, prawn and shrimps.
• Extract the meat from the crab claws.
• If not already done, remove the oysters and scallops from the shell and coat with breadcrumbs.
• Finally, wash the lobster, scampi, prawns and shrimps under cold running water and dry thoroughly.
• PROCEED WITH THE FOLLOWING COOKING METHODS, SIMULTANEOUSLY: CRABMEAT: Place the crabmeat in a small ovenproof dish, add 1/3 tsp garlic, 1 tsp lemon juice and half the white wine and bake in a moderate oven for 10-15 minutes.
• LOBSTER TAILS: Place in an oven pan; add 1 oz (25 g) butter and 1 tsp lemon juice and bake in moderate oven 8- 10 minutes.
• Melt 1 oz (25 g) butter in a frying pan; add 1/3 tsp garlic and the remaining wine.
• Sauté scampi, prawns and shrimp for 2 minutes, stirring continuously.
• Heat the oil and deep fry the scallops until golden; transfer to a small ovenproof dish; add the remaining butter, garlic and lemon juice and place in a broiler for 5 minutes.
• Reheat the oil and deep fry the oysters until golden.
• Cut the whole lemon in half and remove the seeds.
• Cut the tomato into wedges.
• Steam asparagus spears for 5 minutes and plunge immediately into ice water.
• To serve: Arrange attractively on a bed of lettuce on a silver platter.
• Garnish with lemon halves and tomato wedges.
• Drape asparagus spears across the top of the tray.
• Pour over the Cognac, set aflame and serve immediately.

CRUDITéS VEGETABLES WITH REMOULADE SAUCE

Steps:

• In a large bowl or resealable plastic container, combine vegetables with salt and 4 cups water and stir to combine. Refrigerate for at least 2 hours (and up to one day).
• In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley. Stir well to combine and season with salt and pepper to taste. Drain the vegetables well and serve alongside the sauce.