Seafood Martini Recipe

Alcohol and seafood. Is there a better combination? Last summer when we were in Cancun, the resort we stayed at served seafood martinis as a late night bar snack. Sounds intriguing, right? Unfortunately, the ‘martini’ I received had zero alcohol and lots of brine. Consider me unimpressed.

Flash forward. We hosted a few friends for dinner recently, and the request was simple: seafood. Lots of it. The failed martini immediately came to mind, and I poked around the Internet searching for something similar (but better). The closest I came were these Seafood Dean martinis by Rachel Ray, but I wasn’t sold. So I went into the kitchen, added a few things here and there, and came up with this. If a Bloody Mary and ceviche engaged in some hardcore baby-making by the ocean, this is their love child. It’s super easy, super tasty, and looks cool. Enjoy!

DarwinDiscovered_SeafoodMartinis-1

Seafood Martini Recipe

Seafood Martini (serves 4)

Base (May be prepared prior to serving)

  • 1 cup ketchup
  • 2 tablespoon Sriracha
  • 2 tablespoons horseradish
  • Juice of 1 lemon
  • Juice of 1/2 lime
  • 1 tablespoon fresh cilantro leaves, minced
  • Salt & Pepper to taste

Combine ingredients, refrigerate.

Before Serving

  • 2 shots KetelOne vodka
  • 2 plum tomatoes, seeded and diced
  • 1 ripe small avocado, peeled and chopped
  • 1 pound large chilled shrimp, cooked, peeled and deveined
  • 8 oz lump crabmeat
  • 8 pimiento olives
  • 3/4 cup FRENCH’S® French Fried Onions
  1. Combine tomatoes, vodka, and base; stir. Spoon into chilled martini glasses.
  2. Layer avocados on top, followed by shrimp and crabmeat.
  3. Microwave onions on HIGH for 1 minute until golden. Sprinkle over shrimp.
  4. Garnish with olives and cilantro.

PS. I realize that a proper, traditional martini is made with gin. I also realize that a proper martini does not contain any of the above ingredients. Get over it. You’ll love this anyway.

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