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
Ingredients
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
- ½ cup chopped cilantro
Garnishes
- ½ pound lump crab meat
- cilantro
Instructions
- Combine and chill the spicy sauce ingredients.
- 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.
- Sprinkle with crabmeat and more cilantro.
Notes
