Stone Crab Claw and Shrimp Cocktail
An inventive twist on the traditional shrimp cocktail, this preparation adds succulent stone crab claws and spicy homemade cocktail sauce.
Yield: serves 6
FOR THE RÉMOULADE:
- 1⁄2 small celery root, peeled and julienned
- 1⁄4 cups white wine vinegar
- 3 tbsp. mayonnaise
- 2 tsp. dijon mustard
- 2 tsp. fresh lemon juice
- 1⁄2 granny smith apple, peeled, cored, and julienned
FOR THE COCKTAIL:
- 24 large shrimp, peeled with tail shells intact, deveined, boiled, and chilled
- 3 cups baby spinach, washed, dried, and cut into thin strips
- 1 tbsp. extra-virgin olive oil
- Salt and freshly ground black pepper
- 3⁄4 cups Seafood Cocktail Sauce
- 6 large stone crab claws, chilled, arms separated and reserved for another use
- 6 lemon wedges
- For the rémoulade: Put celery root, vinegar, 1 cup water, and 2 pinches salt into a medium pot. Bring to a boil over medium-high heat and cook until celery root begins to soften, about 3 minutes. Remove pot from heat and set aside to allow celery root to cool in the cooking liquid, about 1 hour. Strain and set aside. Combine mayonnaise, mustard, and lemon juice in a medium bowl. Add celery root and apples and toss until well coated. Season to taste with salt. Cover with plastic wrap and refrigerate until chilled.
- For the cocktail: Make 12 sets of interlocking shrimp by hooking 2 of them together at the waist, then set aside. Toss spinach and oil together in a large bowl until leaves are well coated, then season to taste with salt and pepper. Divide spinach equally among six 6-ounce martini glasses, spoon equal quantities of rémoulade over spinach in each glass, then spread equal quantities of cocktail sauce over rémoulade, smoothing surface with back of spoon. Tuck 1 crab claw, meat side down, into center of each cocktail and arrange 2 sets of shrimp on either side of claw. Chill in refrigerator for about 1 hour, then serve garnished with lemon wedges.