Spicy Citrus Seafood Cocktail With NC wild-caught shrimp

Spicy Citrus NC Seafood Cocktail
Spicy Citrus NC Seafood Cocktail
Spicy Citrus NC Seafood Cocktail
Spicy Citrus NC Seafood Cocktail

Published in Carolina Country Magazine July 2020

Who has time or desire to do much cooking during the lazy hazy hot days of North Carolina summer?  Not me! Y’all, this seafood cocktail is light… so full of flavor with just a hint of fresh citrus, and only a little bit of fuss when it comes to cook’n. Loaded with a bounty of fresh seafood from our coast, you can enjoy this for a late morning brunch… for lunch… or right out of a jar in your porch swing watching the sun set!  

This is one of those recipes where specifics and exactness isn’t important — you know, throw cook’n!  Use all of one seafood or whatever combo you like. Go with your favorite vegetables and what’s in season.  Add veggies you like to my recipe… as The Frugal Gourmet Chef Jeff Smith would say…

“Omit and substitute! That’s how recipes should be written. Please don’t ever get so hung up on published recipes that you forget that you can omit and substitute.”

And in keeping with my North Carolina company ingredients, I chose North Carolina’s Bruce Julian’s Blood Mary Mix to finish out my recipe!  Just round up what you need and throw together some of my seafood cocktail… soon!  You’ll be so glad you did… and so will your company.

And while you’re at it, be sure to make some of my Savory Bay Crackers with browned butter too.  Followed up with a little dish of my No-Churn Cantaloupe & Coconut Ice Cream.

Come on over, and hang out with us in my fun facebook community too, where you will find this and lots of other goodies.

Spicy Citrus North Carolina Seafood Cocktail

Light and spicy… with just the right hint of fresh citrus, the seafood cocktail features all sorts of North Carolina goodness!

Spicy Sauce

  • 2 quarts favorite Bloody Mary mix* or V8
  • 1 bunch radishes, (roughly chopped)
  • 3 stalks celery, (diced)
  • 1-2 tablespoons horseradish
  • 4 teaspoons Old Bay seasoning
  • zest of 1 lemon, lime, orange and juice of ½ each, (Cut the remaining halves into wedges for guests to squeeze into their cocktails)
  • cracked black pepper

Seafood Mixture

  • 2 pounds wild-caught North Carolina shrimp, (peeled, cooked and cooled)
  • 1 pound bay scallops
  • 6 small lobster tails
  • 2 firm avocados, (cut into small pieces)
  • 1/2 cup chopped cilantro

Garnishes

  • 1/2 pound lump crab meat
  • cilantro
  1. Combine and chill the spicy sauce ingredients.

  2. A few minutes before serving, add about four pounds of cooked shellfish of your choice (or use our suggestions above) and gently stir in the avocados and cilantro.

  3. Sprinkle with crabmeat and more cilantro.

*I used NC’s Bruce Julian Bloody Mary Mix.

 

By Wendy Perry

A quirky kinda gal... who knows life is too short and wants to enjoy the ride and share it with anybody who wants to come along, and even those who don't! A God fear'n sister, aunt (Dee Dee), Marketing Home Economist & Culinary Adventurist (and ECU Pirate) who thinks HOME EC is k.e.w.l. and needs a resurrection... and is on a mission to do just that! It's revival time ~ Hallelujah and pass the plate ~

5 comments

  1. Hi my family member! I wish to say that this post is awesome, great written and come with almost all
    significant infos. I would like to see extra posts
    like this .

  2. Thanks for your personal marvelous posting!
    I really enjoyed reading it, you may be a great
    author.I will make certain to bookmark your blog and will often come
    back later in life. I want to encourage one to continue your great posts, have a nice day!

  3. No matter if some one searches for his necessary thing,
    so he/she wishes to be available that in detail, thus that thing is maintained over
    here.

Leave a comment

Your email address will not be published. Required fields are marked *