lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, January 11, 2012

Roasted Shellfish Platter

roasted shellfish platterMy parents came into town for Christmas and while C was away at work we feasted on shellfish. He won't touch the stuff, but Miss F loves shrimp. I heavily adapted this recipe from Epicurious.  I thought this huge platter would leave loads of leftovers with only three adults and a kid eating it...I was wrong.  We were left with about 10 shrimp, one set of crab legs and half a lobster.  Roasting seafood is so easy, but your guests need to be ready to get a little messy.  But who minds mess when you are having seafood dunked in butter?  I do need to invest in some crackers for crablegs.  I have had them a couple times now and they really do make things much easier with snow crab legs.
Roasted Shellfish Platter

6 tablespoons extra-virgin olive oil, divided
¼ cup minced shallots
2 tablespoons minced fresh Italian parsley
½ teaspoon finely grated lemon peel
2 large cooked lobsters, cut lengthwise in half
1 pound jumbo shrimp
2 pounds cooked snow crab legs, cut lengthwise in half
3 tablespoons water

Preheat oven to 450 degrees F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 1 tablespoon olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture.  Meanwhile, combine shrimp, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp are just opaque in center, about 5 to 10 minutes. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes. Arrange shrimp and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with lemon butter for dipping.
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Nicole, RD said...

What a special meal! It looks delicious. I want some seafood crackers too...they help a ton! Plus, without them, I usually ruin forks ;)

Mom said...

This was a fantastic meal!

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