Spicy Seafood Cocktail With NC wild-caught shrimp
This is one of those recipes where exactness isn’t important — use all of one seafood or whatever combo you like. Go with your favorite vegetables and what’s in season. Whether a light snack, brunch, lunch or supper, this cocktail will cool you off on a hot summer day.
Ingredients
Spicy sauce
- 2 quarts favorite Bloody Mary mix* or V8
- 1 bunch green or red onions, chopped
- 1 bunch radishes, roughly chopped
- 3 stalks celery, diced
- 1–2 tablespoons horseradish
- 4 teaspoons Old Bay seasoning
- Zest of 1 lemon, lime, orange and juice of ½ each (Cut the remaining halves into wedges for guests’ cocktails.)
- Cracked black pepper
Seafood mixture
- 2 pounds North Carolina wild-caught shrimp
- 1 pound bay scallops
- 6 small lobster tails, chopped
- 2 firm avocados, cut into small pieces
- ½ cup chopped cilantro
Garnishes
- ½ pound lump crabmeat
- Cilantro
Directions
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Combine and chill the spicy sauce ingredients.
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A few minutes before serving, add about four pounds of cooked shellfish of your choice (or use our suggestions above) and gently stir in the avocados and cilantro.
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Sprinkle with crabmeat and more cilantro.
*We used NC’s Bruce Julian Bloody Mary Mix.
A seafood/cracker match made in heaven
Seasoned with a touch of Old Bay, these Savory Bay Crackers keep perfect company with the Seafood Cocktail.
