Deluxe seafood platter

Deluxe seafood platter


Bloody Mary sauce

  • 1/4 cup tomato juice
  • 1 tablespoon Vodka
  • 1 teaspoon W sauce
  • 1/2 teaspoon Tabasco
  • 1/2 teaspoon horseradish

Sriracha lemon sauce

  • 1/2 lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon finely chopped shallot
  • 1/2 teaspoon Sriracha

Cocktail sauce

  • 1/2 cup ketchup
  • 2 tablespoons horseradish
  • 1/2 teaspoon Sriracha tea, more or less to taste
  • 1/2 teaspoon Worcestershire sauce
  • The juice of 1/2 lemon
  • Salt and pepper from the mill

Ingredients for the rest

  • A drizzle of olive oil
  • 340 g shrimps size 16-20, shelled and deveined with tail
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper from the mill
  • 12 Sex on the Bay oysters
  • 12 Lucky Lime oysters
  • 4 Big Dam oysters
  • Ice



  • In a bowl, add the ingredients for the Bloody Mary sauce. Mix and reserve in the fridge. Repeat for other sauces.
  • Open the oysters and place a layer of ice in the bottom of a large tray. Place the oysters on the ice and set aside.
  • In a large nonstick skillet heated over high heat, add a drizzle of olive oil followed by shrimp. Add the spices, season with salt and pepper and stir. Cook for 2 to 3 minutes per side or until well pink. Pour into a bowl and place in the centre of the tray. Serve immediately with the sauce!

Special Note

Creation by Samuel Joubert, Le coup de Grâce.

Product recommendation

Domaine Tariquet Cotes de Gascogne Classic, 750 ML, SAQ code: 00521518

Domaine Tariquet Cotes de Gascogne Classic, 750 ML, SAQ code: 00521518