With a hint of smokiness and a fresh zing of orange and grapefruit juice, this seafood cocktail is perfect to serve as the first course of an entertaining menu.
Citrus Seafood Cocktail
If desired, omit mixed greens and serve seafood cocktail on Asian soup spoons or Belgian endive leaves for an easy finger-food appetizer.
15 ml (1 tbsp) canola oil
3 cloves garlic, minced
75 ml (1/3 cup) finely diced red onion
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2 ml (1/2 tsp) smoked paprika
250 g (8 oz) raw shrimp, peeled, deveined and chopped
1 pkg (200 g/7 oz) frozen snow crab, thawed and squeezed dry
75 ml (1/3 cup) each orange juice and grapefruit juice
50 ml (1/4 cup) chopped fresh coriander
30 ml (2 tbsp) finely diced red pepper (optional)
Hot pepper sauce, to taste
Pinch salt
500 ml (2 cups) mixed greens
In a skillet, heat oil over medium heat and cook garlic, onion and paprika for 2 minutes. Add shrimp and crab and orange and grapefruit juices and simmer for about 4 minutes or until juices are absorbed.
Stir in coriander, red pepper, hot pepper sauce and salt. Cover and refrigerate for at least 1 hour or up to overnight.
Divide greens among 6 martini or cocktail glasses and spoon seafood mixture over top to serve.
Makes 6 servings.
Source: Florida Department of Citrus.
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