|From 2011-06-02 – 2011-06-13|
Taking some inspiration from the Lee Brothers cookbook, as well as availability of local shellfish like oysters and shrimp, I decided to riff off of one of their oyster cocktail recipes. As far as product goes, the book makes a point of saying that preshucked oysters by the pint/quart are just as good as those you buy in the shell. I suppose that’s the case if you’re on the coast and you know who the supplier is. A little different if you’re landlocked and aren’t sure where they’re coming from.
Oyster and shrimp cocktail (serves 6)
1/2 pint of shucked oysters with liquor
20 steamed shrimp, shelled
1/2 Granny Smith apple, peeled and cut into matchsticks
one whole lime peeled and cut into segments, juice of the remainder
small handful of cilantro, minced
thinly sliced scallions, three or four
one jalapeno pepper, seeded and minced
salt pepper for seasoning
olive oil for finishing
combine all the contents into a bowl, and mix together roughly. Let it sit in the refrigerator for about an hour to level the flavors come together. Serve in small individual glasses, and finish with good quality olive oil tableside.
really, the only twist was that I added cilantro, and I had some leftover steamed shrimp that we needed to use up. As recommended, I used oysters sold by the pint by St. Patrick’s, a seafood monger in PSJ Florida, so they’re pretty fresh from Appalachicola.