Seafood Platter With Harissa Dip And Salsa Verde

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!