King Crab and Gulf Shrimp Stack
King Crab and Gulf Shrimp Stack
KEEP SCREEN ON
Yield: Makes 6 (1 cup) servings
Ingredients
Ingredients
1/2 lb shrimp, peeled and deveined, divided1 tablespoon canola oil
Salt and freshly ground black pepper
1 lemon, sliced
2 cloves garlic
1 cup white wine
1/4 cup mixed fresh herbs
1 avocado, diced, tossed with lime and salt
1/4 pound king crab legs, steamed, cleaned, diced
3 heirloom tomatoes, diced, seasoned with salt and pepper and drained
Ingredients
Green and red salsa, optional
Preparation Method
To grill shrimp:
- Preheat Wolf charbroiler or Wolf outdoor grill for 15 minutes.
- Drizzle 1/4 pound shrimp with canola oil.
- Season with salt and pepper.
- Grill for 1 to 2 minutes on each side.
- Remove and set aside.
To steam shrimp:
- Pour 10 cups (2.4L) water in the basin of the Wolf steamer.
- Add lemon, garlic, white wine and mixed herbs to the water.
- Heat to 200°F, covered with steamer lid.
- In perforated pan, place remaining 1/4 pound shrimp.
- Place pan in steamer.
- Cover with lid and heat for 10 minutes, or until heated through.
To assemble stack:
- Place avocado pieces in six 8-ounce individual ramekins.
- Dice all shrimp and mix with diced crab.
- Place on top of avocado, creating a second layer.
- Place tomatoes on top of seafood mixture creating a third layer.
- Pack all down tightly.
- Place a salad plate upside down over the top of the ramekin.
- Turn ramekin and plate over at the same time.
- Gently remove ramekin from salad.
- Serve chilled with green and red salsa, if desired.