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Seafood Antipasto Alla Venezia |
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Seafood Antipasto Alla Venezia - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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6 med
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Shrimp cleaned and peeled |
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6 sm
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Mussels bearded and scrubbed |
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6 lrg
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Clams scrubbed |
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6 sm
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Razor clams scrubbed |
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6 lrg
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Mussels bearded and scrubbed |
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6 sm
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Calamari cleaned and gutted |
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1 sm
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Lobster - (1 lb) |
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0.5 kg
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Crab meat |
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1 cup
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Extra-virgin olive oil |
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Juice and zest of 4 lemons |
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20 ml
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Hot chili flakes |
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1/2 cup
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Finely-chopped Italian parsley |
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| Method: |
Bring 6 quarts water to boil and set up ice bath.
Cook shrimp for 1 1/2 minutes and plunge into ice bath. Cook calamari 1 minute and do the same. Cook lobster for 8 minutes and then cool in ice bath.
In a large saute pan, place mussels and clams with 1 cup of water and bring to a boil. Cover and steam, removing each shellfish as it opens until they are all done. Discard those shellfish which do not open.
Keeping each open shellfish separate, dress each individually with 1 to 2 tablespoons extra-virgin olive oil, a touch of lemon juice, a pinch of chilies and 1 to 2 tablespoons parsley. Do the same with the crab meat. Arrange all the seafood on a big platter. Garnish with lemon wedges and serve.
This recipe yields 4 servings. |
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| Rating: 0 |
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