SEAFOOD APPETIZER PLATTER RECIPES

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SEAFOOD PLATTER RECIPE | INA GARTEN | FOOD NETWORK



Seafood Platter Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     appetizer

Total Time 15 minutes

Prep Time 15 minutes

Yield 6 servings

Number Of Ingredients 18

Crushed ice
16 raw oysters on the half shell
16 raw littleneck clams on the half shell
3 (1 1/2 pounds each) cooked lobsters, cut in 1/2
16 cooked jumbo shrimp, peeled and deveined, with tails on
2 cooked blue claw crabs
Lemons, halved
Mustard Sauce, recipe follows
Mignonette Sauce, recipe follows
1 1/4 cups good mayonnaise
3 tablespoons Dijon mustard 
1 tablespoon whole-grain mustard
1/4 teaspoon kosher salt 
2 shallots, minced
3/4 cup good Champagne vinegar or white wine vinegar 
1 tablespoon sugar 
1 teaspoon freshly ground black pepper 
1 tablespoon chopped fresh green herbs such as parsley, dill, and/or chives 

Steps:

  • Fill a large platter with crushed ice. Place the seafood and lemons artfully on top of the ice. Serve with the sauces.
  • Combine all the ingredients and serve with the seafood. 
  • Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add the pepper and herbs and serve with the raw oysters. 

FRUIT PLATTER RECIPE | INA GARTEN | FOOD NETWORK



Fruit Platter Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     appetizer

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 to 5 servings

Number Of Ingredients 6

Fig leaves
Golden pineapple, peeled, cut in 8ths lengthwise, core removed and sliced crosswise
Cantaloupe, peeled, cut in half and sliced
Fresh blueberries
Fresh strawberries
Fresh raspberries

Steps:

  • Arrange the fig leaves on a platter. Place the pineapple and cantaloupe on top of the fig leaves, and artfully arrange the blueberries, strawberries and raspberries over the top of the pineapple and cantaloupe.

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