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Valentine's Day Seafood Feast


12 freshly shucked oysters

Cucumber and horseradish sauce
1/2 peeled, seeded and finely minced cucumber
1 teaspoon of prepared horseradish
1 teaspoon of chopped fresh basil
1 teaspoon of chopped fresh mint
2 tablespoons of sherry vinegar

1 finely minced small shallot
4 tablespoons of white wine vinegar
1/2 teaspoon of sugar
pinch of Kosher salt
10 to 12 whole black pepper corns

Cocktail Sauce
1/2 cup of ketchup
1 tablespoon of prepared horseradish
1/4 teaspoon of Worcestershire sauce
dash of Tabasco
juice of 1/2 small lemon

Shrimp Scampi
1 pound of 26-30 peeled, deveined, tail on shrimp
2 ounces of unsalted butter
3 finely minced cloves of garlic
1 cup of white wine
2 tablespoons of chopped fresh parsley
juice of 1 lemon
Kosher salt and fresh cracked pepper to taste

2 lobster tails, split in the middle and meat pulled out and rested on the shell
2 ounces of melted unsalted butter
1/4 teaspoon of paprika
1/2 teaspoon of chopped parsley
Kosher salt and fresh cracked pepper to taste


Shuck the Oysters and serve on ice or rock salt.  For the cucumber sauce mix all ingredients and keep cool in a bowl.  For the mignonette mix all ingredients and keep cool in a bowl.  For the cocktail sauce mix all ingredients and keep cool and split into 2 separate bowls.  Serve all sauces with the raw shucked oysters.

In a large saute pan add in 1 ounce of butter.  Once melted add in the shrimp and saute for 2 to 3 minutes. Deglaze with white wine and cook for 2 to 3 minutes.  We finish our scampi off with parsley, lemon juice, butter and of course salt and pepper.  Serve with the other bowl of cocktail sauce.

Simply cut down the center of the tail, pull out the meat and drizzle on some melted unsalted butter.  Sprinkle on some traditional  paprika, season with salt and pepper, top off with parsley and place under the broiler on low heat for 5 to 7 minutes. 

Click here to print this page  |  Recipe created by Chef Billy Parisi

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