This crab and shrimp cocktail is a popular dish we serve at my restaurant Robert Irvine’s nosh. There’s something decedent about shellfish. The flavors are rich, yet delicate, but this recipe is low fat.
You’ve heard me tell restaurant owners on my show, Restaurant:Impossible, that shrimp doesn’t come seasoned. For this recipe, I like using Old Bay and lemon as my ingredients to season the shrimp. The added punch of chili puree gives this appetizer even more depth.
I thought of the Iceologists as I was making this the other day because ice is a critical part of the recipe. No one wants to be served overcooked shrimp! The texture becomes rubbery and chewy if you let them cook too long. To prevent overcooking, you need to cover them with ice after boiling. Be sure to have your bowl of ice ready before you start boiling the shrimp. You don’t want to waste any time getting those little guys covered in ice after draining!
Serve this recipe to your friends and watch them do the “happy dance”. If you’ve watched Restaurant:Impossible, you already know how to do my version of the happy dance.
I think you’re really going to enjoy this recipe. If you have a comment or question, leave it in the comment box below the recipe and I’ll do my best to get back to you shortly. Now get cooking!
Crab and Shrimp Cocktail with Mango Chili Puree (yields 8 portions)
1 lb lump crab
1 lb shrimp (50-60 count),peeled and deveined
2 tbsp. Old Bay, divided in half
2 lemons, cut in half
6 cups ice
1 tbsp. granulated sugar
1 tsp. sriracha
1 cup cut mango, fresh or frozen
¼ cup cold water
3 basil leaves
¼ cup green chilis – cooked, deseeded and rinsed
To cook shrimp: In ½ gallon of water add 1 tbsp. of Old Bay with lemons and bring to a boil over high heat. Once boiling, reduce heat to medium and allow to simmer. Then add shrimp and cook for 2-3 minutes or until cooked (shrimp will be light pink in color).
Once shrimp are cooked, drain in colander then cover with ice to prevent shrimp from over cooking.
Once shrimp are cooled, add drained shrimp to a bowl and toss with remaining seasoning and hold cold.
For sauce: In medium sauce pan over medium high heat, cook mangoes with water and sugar until mango have started to break down, stirring throughout. This should take 10-12 minutes. Add all remaining ingredients, except for basil, and continue to cook for 5 minutes. Remove from heat and puree in food processor or blender and then place in container and ice bath to cool sauce.
Once sauce has cooled, toss crab with 1/3 of prepared sauce. (Refrigerate remaining sauce for other uses or offer to guests who may want to add more kick to their shrimp and crab cocktail.)
To build cocktail: Using a pint or “rocks” glass, layer shrimp, crab, shrimp and finishing with crab.
Garnish with basil and enjoy!