For shrimp, serve cold with cocktail sauce or a chilled dip; or gently heat in a large skillet just until warm (145 degrees). Toss heated shrimp with Epic Eateries Bayou butter or garlic-butter marinade and dip, if desired.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Bring the experience of a 5-star seafood restaurant home with a showstopping seafood tower appetizer. The quality and flavor will be unmatched with responsibly sourced seafood from Hy-Vee.
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| Cooked, peeled and deveined shrimp | ||
| Epic Eateries Bayou butter, for serving | ||
| Fish Market barstool cocktail oysters | ||
| Fresh live mussels, in shells | ||
| ¼ c. Hy-Vee unsalted butter | ||
| 1 tbsp. jarred minced garlic | ||
| 1 c. sweet white or rose wine | ||
| 1 tbsp. finely chopped parsley, plus additional for garnish | ||
| ½ tsp. kosher salt | ||
| Fish Market frozen Alaska king crab legs, thawed | ||
| Hy-Vee nori sushi | ||
| Hy-Vee Bakery baguette, toasted, buttered; garnished with finely chopped chives | ||
| Fried calamari, prepared | ||
| Fried shrimp, prepared | ||
| 3-oz. gourmet stuffed scallops, prepared | ||
| Frozen hush puppies, prepared | ||
| Lemon wedges, for serving | ||
| Hy-Vee cocktail sauce, for serving | ||
| Fresh dill, for garnish | ||
| Fresh thyme, for garnish |
Things To Grab
- 3-tier serving tray
- Crushed ice
- Tongs
- Serving plates
Directions
For oysters, scrub live oysters under cold running water before opening. Oysters are easier to shuck when they are well-chilled. Serve shucked oysters on the bottom half-shell.
For mussels, scrub under cold running water and pull-out beards that are visible between the shells. Melt ¼ cup Hy-Vee salted butter in a large skillet over medium-high heat. Stir in 1 Tbsp. minced garlic. Remove skillet from heat. Stir in 1 cup sweet white or rose wine; return skillet to heat. Bring to boil. Add 1 lb. scrubbed mussels; sprinkle with 1 Tbsp. finely chopped fresh parsley and ½ tsp. kosher salt. Cook over high heat for 5 to 7 minute or until shells open, tossing mussels constantly. Discard any mussels that do not open.
To build, fill bottom tier with a layer of crushed ice. Arrange cold seafood items on ice. Place desired dipping sauces in separate small serving bowls; arrange on appropriate tier. On second tier, place cooked mussels and cooked shrimp in separate serving bowls and arrange on tower. Add baguette or French bread toasts. Arrange fried seafood, gourmet stuffed scallops, and hush puppies on top tier. Garnish seafood tower with lemon and fresh herbs.