Coconut Shellfish Cocktail

Recipe courtesy Khalid Mohammed at Battimamzelle
TOTAL TIME: 1 hr 25 min
Prep: 45 min
Inactive Prep: --
Cook: 40 min
YIELD: 6 servings
LEVEL: Difficult

ingredients

recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Court Bouillon:
2 quarts water
1 cup dry white wine
1 medium onion, peeled and sliced
3 celery stalks, chopped
2 sprigs fresh thyme
2 sprigs fresh parsley
1 bay leaf
1 serrano pepper
2 allspice berries
4 black peppercorns
 
Marinade:
1 (14-ounce) can coconut milk (can use fresh coconut milk, if desired)
1/2 cup fresh lime juice
1 poblano pepper, cut into brunoise
2 serrano peppers, finely chopped
1 red bell pepper, julienned
1 red onion, julienned
1 tablespoon minced garlic
1 teaspoon peeled and minced fresh ginger
1/4 cup chopped scallions
1 tablespoon chopped fresh cilantro leaves
Salt and pepper
 
Shellfish:
16 to 20 shrimp, shell on
24 crayfish
8 scallops
1 (8-ounce) lobster tail
24 mussels, scrubbed and debearded
1 conch, meat cut into small dice

 
3 whole coconuts, shells cut in half and milk drained, for serving
Shaved fresh coconut, for garnish
Fresh cilantro leaves, for garnish
 
Court Bouillon:
Place all ingredients in a large pot. Bring to a boil and then reduce the heat and simmer for 20 minutes.
 
Marinade:
Mix all ingredients together in a large non-reactive baking dish or large shallow bowl. Season, to taste, with salt and pepper.
 
Shellfish:
Add salt, to taste, to the simmering court bouillon. Add the shrimp, crayfish, and scallops to the court bouillon and cook all together for 3 minutes. Remove fish from court bouillon and cool before peeling. Transfer to marinade.
 
Add lobster to simmering court bouillon and cook for 5 minutes. Remove meat from shell, cut into about 12 chunks, and add to marinade.
 
Add mussels to simmering court bouillon and cook until they have opened. Discard any mussels that did not open. Remove meat from shell on all but 6 mussels and add to marinade; save 6 whole mussels for garnish.
 
Add conch to simmering court bouillon and cook for 30 seconds. Transfer to marinade and toss gently to evenly combine all the seafood.
 
Fill a 2-inch round mold with seafood cocktail mixture. Transfer to a coconut shell for serving. Repeat to make 6 servings. Pour extra marinade over top and garnish each with 1 reserved mussel in shell, shaved fresh coconut, and cilantro.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.