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Receta Seafood Antipasto Alla Venezia
by Global Cookbook

Seafood Antipasto Alla Venezia
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Ingredientes

  • 6 med Shrimp cleaned and peeled
  • 6 sm Mussels bearded and scrubbed
  • 6 lrg Clams scrubbed
  • 6 sm Razor clams scrubbed
  • 6 lrg Mussels bearded and scrubbed
  • 6 sm Calamari cleaned and gutted
  • 1 sm Lobster - (1 lb)
  • 1 lb Crab meat
  • 1 c. Extra-virgin extra virgin olive oil
  •     Juice and zest of 4 lemons
  • 1 Tbsp. Warm chili flakes
  • 1/2 c. Finely-minced Italian parsley

Direcciones

  1. Bring 6 qts water to boil and set up ice bath.
  2. Cook shrimp for 1 1/2 min and plunge into ice bath. Cook calamari 1 minute and do the same. Cook lobster for 8 min and then cold in ice bath.
  3. In a large saute/fry pan, place mussels and clams with 1 c. of water and bring to a boil. Cover and steam, removing each shellfish as it opens till they are all done. Throw away those shellfish that don't open.
  4. Keeping each open shellfish separate, dress each individually with 1 to 2 Tbsp. extra-virgin extra virgin olive oil, a touch of lemon juice, a healthy pinch of chilies and 1 to 2 Tbsp. parsley. Do the same with the crab meat. Arrange all the seafood on a big platter. Garnish with lemon wedges and serve.
  5. This recipe yields 4 servings.