Thyme Leaves Olive Oil Ice Cubes in my freezer, together with butter, bacon bits, and dunking in the white wine, the tasty sauce brings the seafood to another level of umaminess. My family loves it, and I certainly hope you do too!
100g Cherry Tomatoes
2 dozens Medium Shrimps
1 cup White Wine
3 tbsp Minced Garlic
2 tbsp Bacon Bits
2 tbsp Butter
100ml Extra Virgin Olive Oil
1 sprig Thyme Leaves
English Parsley for decor
½ tsp Corn Flour
Pinch of Salt and Pepper
- Remove shells and heads from shrimps. Devein and wash thoroughly. Marinate for about 30 minutes.
- Discard any opened clams and mussels as they are not safe for consumption. Soaked them in salt water for about 30 minutes to purge the sand. Change the water and repeat if it is very sandy.
- Heat oil and thyme, or olive oil ice cubes. Add butter and garlic, and sauté till fragrant.
- Stir fry prawns till they turn pink. Drain and transfer to plate.
- Throw in crawfish and mix well for about 2 - 3 minutes. These are ready-cooked, I am just stirring them in the sauce for more flavours. Drain and transfer to plate.
- Add bacon and fry till fragrant.
- Add clams, mussels and white wine. Cover and simmer till shells open. Discard any unopened shellfish. Drain and transfer to plate.
- Rinse tomatoes and cut them into slices. Start plating them.
- Place the rest of the shellfish onto serving plate, drizzle the white wine garlic butter sauce over them.
- Pour the rest of the sauce into a small bowl and place the crawfish in it to serve as dipping sauce. Place it in the middle of your serving plate.
- Enjoy your Sauvignon Blanc Seafood Platter chilled or warm!