0.0 – 0 reviews • Shellfish Recipes
| Level: |
Advanced |
| Total: |
1 hr 25 min |
| Prep: |
45 min |
| Cook: |
40 min |
| Yield: |
6 servings |
Ingredients
- 2 quarts water
- 1 cup dry white wine
- 1 medium onion, peeled and sliced
- 3 celery stalks, chopped
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley
- 1 bay leaf
- 1 serrano pepper
- 2 allspice berries
- 4 black peppercorns
- 1 (14-ounce) can coconut milk (can use fresh coconut milk, if desired)
- 1/2 cup fresh lime juice
- 1 poblano pepper, cut into brunoise
- 2 serrano peppers, finely chopped
- 1 red bell pepper, julienned
- 1 red onion, julienned
- 1 tablespoon minced garlic
- 1 teaspoon peeled and minced fresh ginger
- 1/4 cup chopped scallions
- 1 tablespoon chopped fresh cilantro leaves
- Salt and pepper
- 16 to 20 shrimp, shell on
- 24 crayfish
- 8 scallops
- 1 (8-ounce) lobster tail
- 24 mussels, scrubbed and debearded
- 1 conch, meat cut into small dice
- 3 whole coconuts, shells cut in half and milk drained, for serving
- Shaved fresh coconut, for garnish
- Fresh cilantro leaves, for garnish
Instructions
- For the court bouillon: Place all ingredients in a large pot. Bring to a boil and then reduce the heat and simmer for 20 minutes.
- For the marinade: Mix all ingredients together in a large non-reactive baking dish or large shallow bowl. Season, to taste, with salt and pepper.
- For the shellfish: Add salt, to taste, to the simmering court bouillon. Add the shrimp, crayfish, and scallops to the court bouillon and cook all together for 3 minutes. Remove fish from court bouillon and cool before peeling. Transfer to marinade.
- Add lobster to simmering court bouillon and cook for 5 minutes. Remove meat from shell, cut into about 12 chunks, and add to marinade.
- Add mussels to simmering court bouillon and cook until they have opened. Discard any mussels that did not open. Remove meat from shell on all but 6 mussels and add to marinade; save 6 whole mussels for garnish.
- Add conch to simmering court bouillon and cook for 30 seconds. Transfer to marinade and toss gently to evenly combine all the seafood.
- Fill a 2-inch round mold with seafood cocktail mixture. Transfer to a coconut shell for serving. Repeat to make 6 servings. Pour extra marinade over top and garnish each with 1 reserved mussel in shell, shaved fresh coconut, and cilantro.
