This Seafood Recipes Secret
is to chill out...

Shrimp, scallop, lobster, white fish, seafood recipes
everyone loves to nibble!

When a seafood recipes goal is to be a chilled cocktail, it needs a bit of many things. Use what’s available in your area.

The secret is a nice, chilled mix of seafood – and – a couple of delicious sauces. And for your party, presentation counts.

Take some time with the layout of this platter. Create a work of art!

This beautiful appetizer welcomes your guests in ways that words can’t.



Don’t be afraid to buy seafood on sale, freeze it and then use it for this appetizer. Remember to cover seafood with water before freezing – this keeps it fresh and nice for later.






Portions/Servings for Seafood Recipes

This recipe will feed 50 people, if you are you are serving other snacks, and/or appetizers, dinners, etc. Read about Party Food Quantities and how to plan for the right amounts.

Note: This appetizer can get a little pricey. Careful on your quantities, and don’t hesitate to have some cut up cheese nearby to balance things out.





Seafood Recipes Shopping List for 50 People:

___5 Pounds - 20/30 Shrimp. You’ll want 150 Shrimp. Kinds?: whites, to tigers, blues, Chinese, and more. We serve what we can get. Shrimp are sold by the pound. We suggest using the 20/30 size, which means there would be an average of 25+ per pound, which is 5 pounds, sorta. Save money by buying smaller sizes.


TIP: Consider buying shrimp that is frozen, pre-cooked, ready to serve. It will save you time and a lot of work.

!!!!: If you are going to cook the shrimp yourself, don’t forget to buy:!!!!

___2 - medium Yellow Onions    ___1 – small bag Carrots

___1 – small bag Celery    ___A little hot sauce     ___Lemon Slices


___2 pounds – 20/30 Scallops. Bay scallops are smaller, sea scallops are larger, and people have preferences. We like the sea scallops, because they are easier to eat when passed. Scallops are sold by the pound. We suggest using the 20/30 size, which means there would be average of 25 per pound, which is 3 pounds.

___3-4 pounds of Lobster. This would be live. Have them cooked at the store. Not available where you live? Get 1 to 1-1/2 pounds of fresh lobster meat, frozen if necessary. Don’t use canned, (the stuff that's next to the canned tuna,) no matter what.

TIP: If Lobster is not available, or just too expensive, try to go with Crab:

3-4 pounds – King Crab. Crab is expensive. Try to buy only the legs themselves, not the bodies, (you want to save the leg shells for presentation.)

TIP: Go to a Shopping Club. They often feature king crab specials, including legs only.

___2 pounds White Fish – Haddock, Halibut, Cod are all fine.


Sauces and Garnishes:

___1 - 32 ounce Ketchup. Get the good stuff.

___1 - 6 ounce Horseradish. Small bottle, “Country” white, prepared, fresh.

___2 – 16 oz Sour Cream, not fat reduced or fat free.

___1 – small bottle of pickle relish (we like “Mrs. Fannings” pickles which we chop)

___Small amount of vhite vinegar – we like rice vine vinegar

___1 – small, 4 oz Heavy Whipping Cream. Liquid, not in a can.

___1 - small Yellow Onion

___Salt & Pepper


Garnish

___8 –Lemons - Pick nice looking ones.

___1 – head of Romaine Lettuce

TIP: This is for the garnish, so pick a flat, pretty lettuce you can spread on the serving platters under the seafood. Romaine and others work fine.

Procedure:

One or Two Days Before the Party:

Shrimp: If you’ve bought frozen, pre-cooked, ready to serve, then take the bags out of the freezer two days before the party and put them in the fridge.



Convenient as the pre-cooked, ready to eat shrimp may be - you do lose lots of taste. But if you don't have the time, or don't want to mess with the mess - no biggie. Remember, they came to see you, not your shrimp!


If you’re going to clean and cook the Shrimp, carry on: Here they are, shell on, raw, thawed and good to go.

TIP: This can be done up to two days before the party, keeping the seafood cold in the fridge (or on ice) until ready to use.




Use your larger pot, 12 quart or so, fill half-way with water, add a little salt and bring to a boil. Peel and cut the onions, celery, a bit of lemon – add to the water with a splash of hot sauce or cumin.

TIP: Don’t peel the shrimp before you cook them. It takes a little more time to peel the shells after cooking the shrimp, but they have more flavor this way.




While the water comes to a boil, take a large bowl and fill with water. Toss in some ice cubes. Set aside.

When the hot water is really boiling, add about half as much shrimp as there is water, leaving enough room to stir them around and for them to float. (It may take several batches to cook all the shrimp.)

The shrimp are done when they are pink and start to float, around 165^ with a thermometer. Depending on size, they shouldn’t take more than a few minutes to cook in the hot water. To be fully cooked, they need to be white all the way through – snap one in half and check. Lift the cooked shrimp out of the hot water and put in the ice water bowl. Leave the veggies in the hot water for the next batch.



Bring the water back to a full boil, and cook more shrimp. After the iced shrimp have been in the cold water for 5+ minutes, peel off the shells and cut the black vein from their backs.

Be sure to leave the end of the tail on so that your guests have a “handle” to hold them. Wash and pack them into zip-lock bags, and put in the cold part of your fridge.

Once cold, peel the shrimp by cutting the back, and then finding the black vein that runs it’s length.

This should wash out with running water, but may need some encouragement with a small knife.







Scallops:

Use your larger pot, 12 quart or so, fill half-way with water, add a little salt and bring to a boil.

TIP: Use the same water with veggies/lemon you have used to make the shrimp.

TIP: You might want to add a little white wine to the boiling water.

While the water comes to a boil, take a large bowl and fill with water. Toss in some ice cubes. Set aside.

When the water is really boiling, add about half as many scallops as there is water, leaving enough room to stir them. (It may take several batches to cook all the scallops.)

The scallops are done when they are white all the way through, around 165° with a thermometer. cut one in half to be sure. Depending on size, they shouldn’t take more than 5 minutes to cook in the hot water. Lift the cooked scallops out of the hot water and put in the ice water bowl. Leave the veggies in the hot water for the next batch.

Bring the water back to a full boil, and cook more scallops. After the iced scallops have been in the cold water for 5+ minutes, pack them into zip-lock bags, and put in the cold part of your fridge.




WhiteFish:

Put water in a sauce pan or frying pan big enough to hold the fish in one piece. Do a couple batches if need be.

Cut a little fresh lemon and put the in the water, along with some salt and pepper, and the fish.


Bring the water to a boil slowly – you don’t want a violent, rolling boil, just a simmer.

After the water comes to a boil, use your thermometer. and check the temperature – you’re looking for 145° in the center of the fish – it should be white all the way through.


Carefully remove the fish from the water, taking time not to break it up.




Put it on a plate and refrigerate.





Lobster and King Crab:

Be sure to have the store/shop cook the lobsters for you. Keep them cold until ready to open. Carefully remove the meat from the tail and claws, break or cut it into bite size pieces, store the meat in zip lock bags and refrigerate.

If you are using fresh lobster meat, allow it to thaw if necessary in the fridge for 2 days before using.

If you are using crab, it is usually fully cooked. Keep it cold until ready to use.

Lobster or Crab: Try to keep a nice looking piece of shell or two. Wash the shell and use them as a part of your garnish and presentation.



Sauces:

Red Cocktail Sauce: 5 parts ketchup to 1 part horseradish – more or less if you like, but that works for us. So, 32 ounces (large bottle) of Ketchup gets 5+/- ounces (half bottle) of Horseradish. Mix that together, and adding one small, very, very finely chopped yellow onion, and, the juice of ½ lemon.

Splash in one ounce of liquid heavy whipping cream, and a small shake of salt. Mix well and taste. You like? Add more horseradish if you want hotter, or more ketchup to cool it down.

TIP: People often add hot sauce, but we don’t. We suggest that you have a bottle handy – people will ask for it if they just can’t enjoy seafood without a serious hot hit.

Refrigerate the sauce.

Tarter Sauce:

Combine the 32 oz of sour cream with a cup of relish and a Tablespoon of white vinegar, one teaspoon of salt and one teaspoon of pepper.




TIP: You can use mayonnaise for this sauce too – or half mayo and half sour cream.

Refrigerate.




Presentation: Your Eyes Eat First

Cover your platter(s) with pieces of lettuce. Push them down with the palms of your hands to flatten.





Place the dishes of sauce and push them into the lettuce hard.





Now – decorate away!





Make beautiful works of art using the seafoods as your paints! Cut lemon wedges and slices.





Leftovers:

Remove all the shells from seafood and pack into small zip locks, about enough for one meal each. Squeeze out all the air, add some water, seal and freeze. When serving, heat the seafood through in a soup or sauce, something liquid.

Check out some more Appetizers!

How about Salads?

Ready for some Dinner and Entrée ideas?



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Best Food Warmer,
our most popular,
really inexpensive,
home party perfect!



Our favorite knife - we use
it 85% of the time. Cheap
knifes should be illegal.



Party Food MUST! Food
safe and savory, have
one in my pocket now.



Great occasional use,
best all purpose size,
with lid, priced right.