Seafood Salad Martini With Vodka Habanero Dressing |
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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 8 |
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This was included in a Baltimore Sunpapers restaurant review several years ago, with professional-sized quantities, DH called the chef, and he kindly broke it down to more manageable proportions. All together, it is quite expensive, but a BIG hit at a gourmet dinner party. I found fairly inexpensive large martini glasses at Marshall's and Pier 1, heavy glass with a blue rim. A tad labor-intensive, but worth it. Ingredients:
1 whole fresh habanero pepper, seeded and chopped |
1 ripe mango, peeled and cubed |
1 sweet red pepper, seeded and diced |
1 (14 ounce) can crushed tomatoes |
1 carrot, peeled and diced |
1/8 cup dry mustard |
2 1/2 tablespoons light brown sugar, packed |
1/8 cup cider vinegar |
4 tablespoons vodka, unflavored |
2 1/2 garlic cloves |
1 teaspoon curry powder |
1/2 teaspoon cumin powder |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon catsup |
3 lbs fresh seafood, of choice (steamed or cooked) |
8 slices celery, julienned |
8 lemon twists |
1/2 lb lump crabmeat |
Directions:
1. Combine all ingredients EXCEPT seafood, and lemon and celery garnish, in a large saucepan, bring to boil and simmer for 1 hour.
2. NOTE: Combination of shrimp,scallops, mussels, and or lobster, to equal 3 pounds.
3. Puree in blender or food processor: taste and adjust seasonings.
4. NOTE: Habenero and Scotch Bonnet chilies are among the hottest available. Jalapeño is milder, if preferred. Use gloves to handle raw.
5. Cool dressing for 1 hour before serving.
6. To assemble: In a beautiful martini glass. Layer seafood and dressing to top of glass.
7. Any left over sauce may be saved and frozen.
8. Chill at least 2 hours before serving.
9. Garnish with celery and lemon twists.
10. Top with 1 ounce of crab meat per serving.
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