Chilled Florida Seafood Platter with Smoky Cocktail Sauce

servings -1

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Ingredients

12 large Florida Gulf shrimp, peeled and deveined, tail on

12 live Florida clams, rinsed

12 Florida oysters, shucked on the half shell

4 to 6 Florida stone crab claws

1 tablespoon Florida seafood seasoning blend

Ice, for serving

Lemons and fresh herbs, for garnish

For sauce:

2 cups ketchup

½ lemon, juiced

½ teaspoon liquid smoke

2 teaspoons Worcestershire sauce

2 tablespoons prepared horseradish, or more, to taste

Sea salt and fresh ground pepper, to taste

Preparation

Combine sauce ingredients. Adjust seasoning, if needed, and store in refrigerator until ready to serve.

Fill a medium-sized pot halfway with water and add seafood seasoning. Bring to a boil. Add the shrimp and cook for about 90 seconds, until almost completely done. Remove shrimp from the pot and immediately cool them off in a bowl of ice water. Add the rinsed clams to the same boiling water the shrimp were cooked in. Cook the clams until they start to completely open. Remove the open clams from the pot and immediately add them to the ice water. Discard any clams that do not open. Once the clams and shrimp have been completely cooled down, they can be removed from the ice water and onto a paper towel to dry. Add fresh ice to a serving platter, and arrange all the cooked and chilled seafood (shrimp, clams, oysters and stone crab) over the ice. Garnish with fresh lemon. Serve cold with Smoky Cocktail Sauce.

Chilled Florida Seafood Platter with Smoky Cocktail Sauce

Ingredients

Preparation

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