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Ok, I just have to see a different heading up there on that Snacks Forum, so I am posting the first thing that came into my head. PizzaManNoMore will probably like this one.
1 tail from 2# lobster
1.5# large sea scallops
2# jumbo prawns (shelled no tails)
1# sea bass
1# Ahi Tuna
2 doz large oysters or 3 doz small
1# salmon
This is about 8 pounds of seafood. As usual, I have to give a little history. In Texas, every weekend in spring, summer and autumn we did a fun party, even if no one came but me and the kids. In the spring it was shrimp and crawfish boils, and other Cajun, or Italian (no pasta) feasts. In the summer it was Mexican/Southwest food, or BBQ. In the autumn, it was this, or other Spanish/European/Middle Eastern fare.
Each item must be extremely fresh and never frozen. In the larger cities this should be no problem, especially close to the coasts. Cut each item into bite size pieces and put in a festive decorative large bowl (more flat like a large pasta bowl). Change or leave out anything you don't like and add what you do like. Just be sure it is fresh and safe. To this add:
1 large bunch fresh basil chopped
1 large bunch fresh cilantro (leaves only) chopped
3 fresh red jalapenos crushed, or processed
1 large finely minced yellow bell pepper
8 large cloves of garlic crushed fine or processed
2t green or white gound peppercorns
4 large limes juice only
4t grated lime rind
2 medium lemons juice only
2t grated lemon rind
10 drops of tangerine essential oil
2t grated tangerine rind (optional for Atkins)
1/2 cup of very high quality Extra Virgin Olive Oil (spanish or middle eastern if possible)
Refrigerate at least 4-6 hours and Enjoy!!!! Break open that bottle of Dom Perignon!!
Just in case someone doesn't know....the citrus fruits "cook" the seafood, so it isn't raw, nor does it look raw. It does cook, just not with heat, but if the idea is gross to you, after refrigeration, just flash grill it! and boil the marinade, then chill it for a glaze after grilling. The small amount of citrus to fish should not be a problem as long as you aren't "drinking" the juice. Oh, you may want to leave out the juice of the tangerine. Sorry about that. You can get the tangerine flavor by using essential oils.
OH MY GOD.....I forgot the squid tentacles!!!!!!!!!!!!!! 1 pound
1 tail from 2# lobster
1.5# large sea scallops
2# jumbo prawns (shelled no tails)
1# sea bass
1# Ahi Tuna
2 doz large oysters or 3 doz small
1# salmon
This is about 8 pounds of seafood. As usual, I have to give a little history. In Texas, every weekend in spring, summer and autumn we did a fun party, even if no one came but me and the kids. In the spring it was shrimp and crawfish boils, and other Cajun, or Italian (no pasta) feasts. In the summer it was Mexican/Southwest food, or BBQ. In the autumn, it was this, or other Spanish/European/Middle Eastern fare.
Each item must be extremely fresh and never frozen. In the larger cities this should be no problem, especially close to the coasts. Cut each item into bite size pieces and put in a festive decorative large bowl (more flat like a large pasta bowl). Change or leave out anything you don't like and add what you do like. Just be sure it is fresh and safe. To this add:
1 large bunch fresh basil chopped
1 large bunch fresh cilantro (leaves only) chopped
3 fresh red jalapenos crushed, or processed
1 large finely minced yellow bell pepper
8 large cloves of garlic crushed fine or processed
2t green or white gound peppercorns
4 large limes juice only
4t grated lime rind
2 medium lemons juice only
2t grated lemon rind
10 drops of tangerine essential oil
2t grated tangerine rind (optional for Atkins)
1/2 cup of very high quality Extra Virgin Olive Oil (spanish or middle eastern if possible)
Refrigerate at least 4-6 hours and Enjoy!!!! Break open that bottle of Dom Perignon!!
Just in case someone doesn't know....the citrus fruits "cook" the seafood, so it isn't raw, nor does it look raw. It does cook, just not with heat, but if the idea is gross to you, after refrigeration, just flash grill it! and boil the marinade, then chill it for a glaze after grilling. The small amount of citrus to fish should not be a problem as long as you aren't "drinking" the juice. Oh, you may want to leave out the juice of the tangerine. Sorry about that. You can get the tangerine flavor by using essential oils.
OH MY GOD.....I forgot the squid tentacles!!!!!!!!!!!!!! 1 pound
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