New England Raw Bar Recipe
SHRIMP, LITTLENECK CLAMS & OYSTERS red wine mignonette, cocktail sauce
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Ingredients
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Seafood
Red Wine Mignonette
Cocktail Sauce
Method
Seafood Preparation
Prepare the Shrimp
In a pot of boiling salted water, cook the shrimp for 2-3 minutes until they turn pink and opaque. Remove and immediately place them in an ice bath to stop the cooking process. Drain and set aside.
Prepare the Clams and Oysters
Rinse the littleneck clams under cold running water to remove any sand or grit. Arrange the shucked oysters on a platter with the clams and cooked shrimp.
Red Wine Mignonette Preparation
Make the Mignonette
In a small bowl, combine the red wine vinegar, finely minced shallots, and freshly cracked black pepper. Stir well and let it sit for at least 15 minutes to allow the flavors to meld.
Cocktail Sauce Preparation
Make the Cocktail Sauce
In a mixing bowl, combine the ketchup, prepared horseradish, lemon juice, and hot sauce. Mix well until smooth and adjust hot sauce to taste.
Serving
Serve the Raw Bar
On a large platter or wooden board, arrange the shrimp, littleneck clams, and oysters. Serve with the red wine mignonette and cocktail sauce on the side for dipping.