Name: Hot and cold seafood grazing platter
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1
Ingredients: 2 zucchini, thinly sliced diagonally; 1 eggplant, thinly sliced crossways; 120.00ml olive oil; 2 garlic cloves, crushed; 24 raw banana prawns, peeled leaving tails intact, deveined; 4 raw lobster tails, halved lengthways; 170g jar marinated artichokes, drained; 280g jar chargrilled peppers, drained; 100g semi-dried tomatoes, drained; 24 fresh oysters; 150g mayonnaise; 62.50 ml finely shredded basil; 40.00 ml finely chopped drained pickled baby cucumbers; 31.50 gm lemon juice; 5.90 gm Dijon mustard; 60ml lemon juice; 1 shallot, finely chopped; 40.00 ml finely chopped dill; 20.00 ml drained baby capers

Hot and cold seafood grazing platter

0 Likes

Prep Time:
25 minutes

Cook Time:
25 minutes

Total Time:
50 minutes

Indulge in a stunning seafood platter with zesty basil mayo and tangy caper dip.

Ingredients:

2 zucchini, thinly sliced diagonally
1 eggplant, thinly sliced crossways
120.00ml olive oil
24 raw banana prawns, peeled leaving tails intact, deveined
4 raw lobster tails, halved lengthways
170g jar marinated artichokes, drained
280g jar chargrilled peppers, drained
100g semi-dried tomatoes, drained
24 fresh oysters
150g mayonnaise
62.50 ml finely shredded basil
40.00 ml finely chopped drained pickled baby cucumbers
31.50 gm lemon juice
5.90 gm Dijon mustard
60ml lemon juice
1 shallot, finely chopped
40.00 ml finely chopped dill
20.00 ml drained baby capers

Instructions:

In a bowl, mix together mayonnaise, fresh basil, diced cucumber, a squeeze of lemon juice, and a hint of mustard. Season to taste.
In a bowl, mix together lemon juice, oil, shallot, dill, and capers to create the delicious caper dipping sauce.
Preheat a barbecue grill or chargrill over medium-high heat. Toss zucchini and eggplant with half of the oil and garlic in a large bowl.
Season the ingredients generously. Grill in batches for 2-3 minutes on each side until a beautiful char forms. Transfer them to a plate and cover with foil to keep warm.
Toss prawns, lobster tail, oil, and garlic in a bowl. Grill lobster for 3-4 mins per side until cooked through and the shell changes color. Remove to a plate. Grill prawns for 2 mins per side until curled and color changes. Remove to a plate.
Arrange the zucchini mixture, artichoke, peppers, and tomato beautifully on a serving platter with prawns, lobster, oysters, basil mayonnaise, and caper dipping sauce.

We use cookies

Similar Recipes

Best-ever fish and chips

Hot and cold chocolate

Cold Cocoa Smoothie

Romanian Grilled Minced Meat Rolls

Iced rooibos tea with orange, cloves & cinnamon