Seafood Martini
Sharon Griffin
ingredients
- Gazpacho Sauce:
- 1 (8 oz.) bottle clam juice
- 1 cup chopped fresh cilantro
- 3/4 cup canned crushed tomatoes in puree
- 1/4 cup unseasoned rice vinegar
- 2 tbs. fresh lime juice
- 2 tsp. prepared white horseradish
- 1 tsp. hot pepper sauce
- 1 garlic clove, pressed
- Seafood:
- 1 cup plum tomatoes, cut into 1/4" cubes (about 3 large tomatoes)
- 1 cup avocado, peeled and pitted, cut into 1/3" cubes
- 1 1/2 cups cooked lump crab meat, cut into 1/2" cubes
- 16 cooked peeled deveined med. shrimp
- 1 1/2 cups cooked lobster meat (5-6 oz.) cut into 1/2" cubes
- lime wedges
- fresh cilantro sprigs
directions
- 1
Gazpacho Sauce:
- 2
In 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.
- 3
To assemble:
- 4
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.
Source: Sharon Griffin
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