Seafood Platter With Harissa Dip And Salsa Verde Recipe

Name: Seafood Platter With Harissa Dip And Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs jumbo shrimp, unpeeled; 2 tsp red pepper flakes; 2 cloves garlic, crushed; 1 None orange, peel removed in strips, orange juiced; 1 None lemon, peel removed in strips, lemon juiced; 2 tbsp olive oil; 2 None bay leaves; 1 1/2 lbs squid rings or cleaned baby octopus, quartered; 2 None lobsters, cooked; 24 None oysters, on the half shell; None None FOR THE HARISSA DIP; 1/4 cup sun-dried tomatoes, drained; 1 tbsp harissa paste; 2 tbsp lemon juice; 1/4 cup olive oil; None None FOR THE SALSA VERDE; 1/2 cup firmly packed fresh flat-leaf parsley leaves; 1/2 cup firmly packed fresh mint leaves; 1 tbsp drained capers, rinsed; 2 None canned anchovy fillets, drained; 1/4 cup olive oil; 2 tbsp lemon juice; 3/4 cup mayonnaise

Servings: persons

2 lbs jumbo shrimp, unpeeled
2 tsp red pepper flakes
2 cloves garlic, crushed
1 None orange, peel removed in strips, orange juiced
1 None lemon, peel removed in strips, lemon juiced
2 tbsp olive oil
2 None bay leaves
1 1/2 lbs squid rings or cleaned baby octopus, quartered
2 None lobsters, cooked
24 None oysters, on the half shell
None None FOR THE HARISSA DIP
1/4 cup sun-dried tomatoes, drained
1 tbsp harissa paste
2 tbsp lemon juice
1/4 cup olive oil
None None FOR THE SALSA VERDE
1/2 cup firmly packed fresh flat-leaf parsley leaves
1/2 cup firmly packed fresh mint leaves
1 tbsp drained capers, rinsed
2 None canned anchovy fillets, drained
1/4 cup olive oil
2 tbsp lemon juice
3/4 cup mayonnaise

1
Preheat the oven to 350u00b0F.
2
Combine shrimp, red pepper flakes and garlic in baking dish. Cover tightly with foil. Bake for 30 mins, or until shrimp are changed in color. Cool for 1 hour.
3
Combine orange and lemon peels and juices, oil, 1/2 cup water and bay leaves in a large baking dish. Add squid or octopus; toss gently to coat. Cover with foil. Bake for 30 mins, or until tender. Cool 1 hour.
4
Meanwhile, for the harissa dip, blend or process all ingredients until smooth. Transfer to small bowl. Cover; refrigerate until required. For the salsa verde, blend or process herbs, capers, anchovies, oil, 1 tbsp of the lemon juice and 1/4 cup water until smooth. Transfer to small bowl. Cover; refrigerate until required.
5
Arrange lobster, shrimp and squid mixture on large platter. Divide half the salsa verde among oysters; arrange on same platter. Stir mayonnaise and remaining 1 tbsp lemon juice into remaining salsa verde in small bowl. Serve seafood platter with salsa verde mayonnaise and harissa dip.

902

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 lbs jumbo shrimp, unpeeled, 2 tsp red pepper flakes, 2 cloves garlic, crushed, 1 None orange, peel removed in strips, orange juiced, and more.

Yes, Seafood Platter With Harissa Dip And Salsa Verde falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seafood Platter With Harissa Dip And Salsa Verde

How did you like this recipe?

Frequently Asked Questions