6- large shrimp (U10 or U15) steamed, peeled, and chilled
2- 8 oz lobster, steamed, split in half, loosened from shell, and chilled
4- crab claws, steamed, peeled, and chilled
2- crab legs, steamed, peeled, split in half and chilled
12- oysters, small east or west coast, (shucked, left in shell on ice)
2- lemons, halved
4- cups crushed ice ( available in the fish department of grocery store or Sonic)
Lemon Tarragon Aioli
Make sauces. Place in small bowls. Cover a single or multi level tray with crushed ice. Place shellfish and oysters evenly on ice. Garnish with lemon wedges. Place sauces in center. Serve!
1/2 cup sherry or red wine vinegar
2 1/2 tablespoons minced shallots
1 t tablespoon cracked black & white peppercorns
1/4 teaspoon coarse salt
In a small mixing bowl, whisk together all ingredients. Cover and refrigerate for 24 hours. The acidity of mignonette sauce unlocks the bright flavors of fresh, briny oysters.
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 tablespoon brandy
1 teaspoon red wine vinegar
Juice of 1 lemon
2 teaspoons prepared horseradish ( good quality)
1/2 teaspoon salt
In a bowl, mix together the ketchup, Worcestershire, Tabasco, brandy, vinegar, lemon juice, horseradish and salt. Stir to thoroughly combine. Serve cold.
Quick Lemon Tarragon Aioli
1/2 cup Hellman's or olive oil based mayonnaise
2 tbsp olive oil
1 teaspoon lemon juice
1 Zest of one lemon
1 tbsp chopped tarragon
pinch Salt- to taste
Whisk all ingredients together until smooth.
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