Be tantalized by this mouth-watering oceanic love filled with Shrimps, Clams, Mussels And Baby Lobsters, cooked in a potion of Sauvignon Blanc White Wine and Scented Thyme Leaves Olive Oil.
This seafood platter was prepared for our threesome Valentine's Day. It was just a simple affair at home in February, pairing this dish with a bottle of Moscato and Toasted Foie Gras Ciabatta. The Duchessa Lia Moscato d'Asti, a gift from my BFF, is a sweet sparkling wine which is perfect for the special occasion.
The hightlight of the Sauvignon Blanc Seafood Platter is the Emerald Whole Crawfish ( 清水小龙虾 ) which I found in NTUC Finest some time back.
I was intrigued by the box of baby lobsters and knew I just had to bring these babies home to experiment. Hence, the idea of this shellfish platter was born.
The most versatile wine to cook seafood is probably with a dry, crisp white wine such as Sauvignon Blanc.
Using the tray of 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!
Ingredients:
100g Cherry Tomatoes
150g Clams
150g Mussels
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
Marinade for Shrimps:
½ tsp Corn Flour
Pinch of Salt and Pepper
Method:
I only cooked half of these baby lobsters here, and used the other half to whip up a Chinese Bee Hoon dish. I will be back with the recipe...............
This seafood platter was prepared for our threesome Valentine's Day. It was just a simple affair at home in February, pairing this dish with a bottle of Moscato and Toasted Foie Gras Ciabatta. The Duchessa Lia Moscato d'Asti, a gift from my BFF, is a sweet sparkling wine which is perfect for the special occasion.
The hightlight of the Sauvignon Blanc Seafood Platter is the Emerald Whole Crawfish ( 清水小龙虾 ) which I found in NTUC Finest some time back.
I was intrigued by the box of baby lobsters and knew I just had to bring these babies home to experiment. Hence, the idea of this shellfish platter was born.
The most versatile wine to cook seafood is probably with a dry, crisp white wine such as Sauvignon Blanc.
Using the tray of 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!
Ingredients:
100g Cherry Tomatoes
150g Clams
150g Mussels
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
Marinade for Shrimps:
½ tsp Corn Flour
Pinch of Salt and Pepper
Method:
- 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!
I only cooked half of these baby lobsters here, and used the other half to whip up a Chinese Bee Hoon dish. I will be back with the recipe...............
Gorgeous presentations, Shirley!
ReplyDeleteSuch a beautiful platter. I would prefer this to be a warm dish.
ReplyDeleteGorgeous colors on the dish! The food looks amazing Shirley! :) xoxo
ReplyDeleteThe presentation is like in the 5 star restaurant, very creative Shirley!!
ReplyDeletewahlau!!! it's a cake, nope, it's a pizza nope! it's a mouth-watering oceanic love!! this is sooooooo mouth watering for me...i have a suggestion, what if you can include a layer of bread below..it would be way beyond perfection haha...thanks for sharing!
ReplyDeleteHey, that sounds like a good idea too! But I prefer my bread to be crispy, so serving them separately in a basket will not affect the texture of the bread. Love too see your doing it your way too, Hong! xoxo
DeleteYou have been making some awesome food lately.
ReplyDeletehttp://www.amysfashionblog.com/blog-home
sounds very delish
ReplyDeleteNEW POST ON MY BLOG
<<< fashion blogger italia >>>
kisses
Photo 1 looks so pretty. Too pretty to be eaten!
ReplyDeleteGreat presentation, Shirley, a wonderful dish...
ReplyDeletexoxo
www.bellezzefelici.blogspot.com
You had me at Sauvignon Blanc... ;-)
ReplyDeleteNice post :)
ReplyDeleteBLOG M&MFASHIONBITES : http://mmfashionbites.blogspot.gr/
Maria V.
Great creation Shirley. Love the crawfish! Look like an awesome platter. Lucky son!
ReplyDeleteTotally mouth watering, Shirley
ReplyDeleteIt looks so delicious! <3
ReplyDeleteGreat looking dish.
ReplyDeleteDid you say baby lobsters? I'm drooling!!! Baci, Valeria - Coco et La vie en rose NEW POST
ReplyDelete;D
ReplyDeleteParece ser muito delicioso!
Ótima sexta!
Beijo! ^^
Wow, you did an incredible work, hun!!!!
ReplyDeleteThar presentation is wonderful! And it seems very yummy too! :9
xxx
S
http://s-fashion-avenue.blogspot.it
I must stop coming here, Shirley.....another mouthwatering delicious food post....Oooooo my tummy… can you hear it rumble??? Happy Friday, hun.
ReplyDeletexox
Lenya
FashionDreams&Lifestyle
Goodness! Just when hunger is calling, I had to see this platter. Just a joy to the tastebuds.
ReplyDeleteHave a great weekend darling! Baci, Valeria - Coco et La vie en rose NEW POST
ReplyDeleteThis is a stunning dish, Shirley. I am dying to try it! ^.^
ReplyDeleteOh dear I forgot to leave my comments after reading this a few days ago.
ReplyDeleteThat crawfish is so RED!! I just learnt a new word - CRAWFISH... I love all the seafood and drooling at them with open mouth.
It is a feast for sea food lovers.
ReplyDelete