Mini Broiled Seafood Appetizers
- Yield: 7 1x
Description
Brimming with fish and shrimp, individual ramekins of creamy herbed dip are delectable as appetizers served piping hot and golden. Accompany with flatbreads or crackers for spreading and dipping, or garnish with hot Sea Watch Country Crispy Breaded Clam Strip Surfers, if desired.
Scale
Ingredients
- 2 (4 oz each) High Liner Haddock Loins
- 1 tsp (5 mL) puréed garlic
- 1 tbsp (15 mL) dry white wine
- 1 tbsp (15 mL) fresh lemon juice
- 1 tbsp (15 mL) each chopped fresh parsley and chives
- 2 oz thawed High Liner Cold Water Cooked Ice Shrimp
Lemon Garlic Cream Sauce:
- 1 cup (250 mL) alfredo sauce
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) all-purpose flour
- 1 tbsp (15 mL) dry white wine
- 1 tbsp (15 mL) fresh lemon juice
- 1 tsp (5 mL) puréed garlic
Panko Parmesan Crumble:
- 3 tbsp (45 mL) panko
- 2 tbsp (30 mL) coarsely grated parmesan cheese
- 1 tbsp (15 mL) olive oil
Instructions
- Lemon Garlic Cream Sauce: Heat alfredo sauce; keep warm. In separate saucepan, make an aromatic roux by melting butter and whisking in flour, then wine, lemon juice and garlic. Whisk in Alfredo sauce; bring to boil. Strain through a sieve, discarding any solids. Let sauce cool.
- Season haddock to taste; sauté with garlic until 75% cooked. Deglaze pan with wine and lemon juice. Transfer to bowl; flake fish. Let cool completely. Toss with parsley, chives and shrimp (squeezed of any excess water and chopped, as necessary). Stir in Lemon Garlic Cream Sauce. Divide mixture among 4 oz ramekins.
- Panko Parmesan Crumble: In small bowl, combine panko, parmesan cheese and olive oil. Top each ramekin with some of the crumble. Refrigerate until service time, if not using right away.
- Heat to order on tray in hot, preheated oven until bubbling hot and crumble layer is golden brown.
*Note: In Lemon Garlic Cream Sauce, if no Alfredo sauce, replace with 35% whipping cream and increase butter and flour to 2 tbsp (30 mL) each.
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