SERIOUSLY SIMPLE: Citrus-marinated seafood cocktail: Perfect for easy summer entertaining
Citrus-marinated seafood: This colorful, tangy appetizer is a refreshing change from the traditional shrimp cocktail. (Noel Barnhurst/TMS Photo)
This colorful, tangy appetizer is a refreshing change from the traditional shrimp cocktail. I like to combine the briny shrimp with bay scallops, the tiny, sweet variety. Watch carefully when cooking the seafood -- it can overcook quickly, resulting in a rubbery consistency.
If you are serving this dish with cocktails, put out some pretty toothpicks for spearing. The seafood can also be offered as a first course. For convenience, and to save time, ask your fishmonger to peel and devein the shrimp for you. Serve a chilled Sauvignon Blanc or sparkling wine to accompany the seafood.
The Clever Cook Could:
--Spoon the seafood mixture onto endive leaves rather than lettuce.
--Serve the seafood mixture as a luncheon buffet dish along with other salads.
--Present the mixture in a glass bowl set in a larger bowl of crushed ice.
--Serve dollops of the mixture on crostini.
Serves 12 to 16 as an appetizer, 8 as a first course.
3/4 cup fresh lemon juice
1 1/4 cups olive oil
2 garlic cloves, minced
1 tablespoon Dijon mustard
Pinch red pepper flakes
Salt and freshly ground black pepper to taste
2 cups water
2 cups dry white wine such as Sauvignon Blanc or Pinot Gris