Crustacean Cocktail

From Jarrett's in Memphis, TN.

1-1/2 c. Mixed citrus juice
2 c. V8 juice
splash of olive oil
1 poblano pepper (diced fine)
1 red bell (diced fine)
1/2 Red Onion (diced fine)
1/2 bunch of cilantro (chopped)
1 tsp. ground coriander
1 tsp. cumin
2 seeded and diced jalapenos
1 oz. Sambal
Shrimp, shelled & deveined (cooked)
Lobster meat, picked free of shells (cooked)

Blend the juices, olive oil, Sambal, herbs, spices and vegetables together.
Chill well. Portion 4 shrimp and 2 oz. lobster meat into dessert glasses.
Pour the liquid over the seafood. Serve chilled.

I would imagine you could substitute cooked bay scallops, langostinos,
crawfish tail meat, or any other crustacean in this "cocktail". Beats the
heck out of plain old shrimp cocktail any day

Sad to say, Jarrett's closed its doors in 2010. It happens with a lot of
restaurants.

Jill

"jmcquown" > wrote in message
...
> Crustacean Cocktail
>
> From Jarrett's in Memphis, TN.
>
> 1-1/2 c. Mixed citrus juice
> 2 c. V8 juice
> splash of olive oil
> 1 poblano pepper (diced fine)
> 1 red bell (diced fine)
> 1/2 Red Onion (diced fine)
> 1/2 bunch of cilantro (chopped)
> 1 tsp. ground coriander
> 1 tsp. cumin
> 2 seeded and diced jalapenos
> 1 oz. Sambal
> Shrimp, shelled & deveined (cooked)
> Lobster meat, picked free of shells (cooked)
>
> Blend the juices, olive oil, Sambal, herbs, spices and vegetables
> together. Chill well. Portion 4 shrimp and 2 oz. lobster meat into dessert
> glasses. Pour the liquid over the seafood. Serve chilled.
>
> I would imagine you could substitute cooked bay scallops, langostinos,
> crawfish tail meat, or any other crustacean in this "cocktail". Beats the
> heck out of plain old shrimp cocktail any day
>
> Sad to say, Jarrett's closed its doors in 2010. It happens with a lot of
> restaurants.
>
> Jill

Left out 2 oz. simple syrup in the ingredients list above.

Jill

"jmcquown" > wrote in message ...
|
| "jmcquown" > wrote in message
| ...
| > Crustacean Cocktail
| >
| > From Jarrett's in Memphis, TN.
| >
| > 1-1/2 c. Mixed citrus juice
| > 2 c. V8 juice
| > splash of olive oil
| > 1 poblano pepper (diced fine)
| > 1 red bell (diced fine)
| > 1/2 Red Onion (diced fine)
| > 1/2 bunch of cilantro (chopped)
| > 1 tsp. ground coriander
| > 1 tsp. cumin
| > 2 seeded and diced jalapenos
| > 1 oz. Sambal
| > Shrimp, shelled & deveined (cooked)
| > Lobster meat, picked free of shells (cooked)
| >
| > Blend the juices, olive oil, Sambal, herbs, spices and vegetables
| > together. Chill well. Portion 4 shrimp and 2 oz. lobster meat into dessert
| > glasses. Pour the liquid over the seafood. Serve chilled.
| >
| > I would imagine you could substitute cooked bay scallops, langostinos,
| > crawfish tail meat, or any other crustacean in this "cocktail". Beats the
| > heck out of plain old shrimp cocktail any day
| >
| > Sad to say, Jarrett's closed its doors in 2010. It happens with a lot of
| > restaurants.
| >
| > Jill
|
| Left out 2 oz. simple syrup in the ingredients list above.
|
| Jill
|

Jill, simple syrup is of course pure sugar. I'd think the recipe would
be better without it, so I admire your Freudian slip... Nice recipe,
thanks for the posting.

pavane

"pavane" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
> |
> | "jmcquown" > wrote in message
> | ...
> | > Crustacean Cocktail
> | >
> | > From Jarrett's in Memphis, TN.
> | >
> | > 1-1/2 c. Mixed citrus juice
> | > 2 c. V8 juice
> | > splash of olive oil
> | > 1 poblano pepper (diced fine)
> | > 1 red bell (diced fine)
> | > 1/2 Red Onion (diced fine)
> | > 1/2 bunch of cilantro (chopped)
> | > 1 tsp. ground coriander
> | > 1 tsp. cumin
> | > 2 seeded and diced jalapenos
> | > 1 oz. Sambal
> | > Shrimp, shelled & deveined (cooked)
> | > Lobster meat, picked free of shells (cooked)
> | >
> | > Blend the juices, olive oil, Sambal, herbs, spices and vegetables
> | > together. Chill well. Portion 4 shrimp and 2 oz. lobster meat into
> dessert
> | > glasses. Pour the liquid over the seafood. Serve chilled.
> | >
> | > I would imagine you could substitute cooked bay scallops, langostinos,
> | > crawfish tail meat, or any other crustacean in this "cocktail". Beats
> the
> | > heck out of plain old shrimp cocktail any day
> | >
> | > Sad to say, Jarrett's closed its doors in 2010. It happens with a lot
> of
> | > restaurants.
> | >
> | Left out 2 oz. simple syrup in the ingredients list above.
> |
>
> Jill, simple syrup is of course pure sugar. I'd think the recipe would
> be better without it, so I admire your Freudian slip... Nice recipe,
> thanks for the posting.
>
> pavane
>
>
Sugar water. I believe the purpose of the simple syrup is to neutralize
some of the "heat" from the peppers and possibly to cut some of the acidic
content. But I'm with you, it's probably unnecessary to the recipe.

Jill

On Tue, 3 May 2011 21:18:05 -0400, "jmcquown" >
wrote:

>
>"jmcquown" > wrote in message
...
>> Crustacean Cocktail
>>
>> From Jarrett's in Memphis, TN.
>>
>> 1-1/2 c. Mixed citrus juice
>> 2 c. V8 juice
>> splash of olive oil
>> 1 poblano pepper (diced fine)
>> 1 red bell (diced fine)
>> 1/2 Red Onion (diced fine)
>> 1/2 bunch of cilantro (chopped)
>> 1 tsp. ground coriander
>> 1 tsp. cumin
>> 2 seeded and diced jalapenos
>> 1 oz. Sambal
>> Shrimp, shelled & deveined (cooked)
>> Lobster meat, picked free of shells (cooked)
>>
>> Blend the juices, olive oil, Sambal, herbs, spices and vegetables
>> together. Chill well. Portion 4 shrimp and 2 oz. lobster meat into dessert
>> glasses. Pour the liquid over the seafood. Serve chilled.
>>
>> I would imagine you could substitute cooked bay scallops, langostinos,
>> crawfish tail meat, or any other crustacean in this "cocktail". Beats the
>> heck out of plain old shrimp cocktail any day
>>
>> Sad to say, Jarrett's closed its doors in 2010. It happens with a lot of
>> restaurants.
>>
>> Jill
>
>Left out 2 oz. simple syrup in the ingredients list above.
>
>Jill

Dang Jill, that really sounds good!

With the portions you've listed, how much shrimp and lobster meat in
total is used? It looks like about 5 cups of other ingredients are
used, so maybe about two pounds of meats? (I'm guessing)...

Your recipe made my mouth water.....hehe