2 Reviews of Seafood Salad Martini With Vodka Habanero Dressing

From: Peter J

On Dec 12, 2006

Wow! I used prawns, scallops and mussels and the sauce was just superb! The only change I made was to top with a little tinned red salmon because I didn't have crabmeat, that worked really well. For anyone put off by the Habanero it's not especially hot by the time it's seeded and boiled and certainly doesn't overpower the seafood, it's more of a warm dish. I made the full amount of sauce but used half the amount of seafood and have frozen the remaining sauce as suggested, next time I'll try with some lobster as well. Apart from serving in martini glasses this would make a really nice finger food wrapped in some nice fresh lettuce, or maybe rolled up in some rice paper.

From: ~Rita~

On Feb 13, 2007

HOT stuff! In heat and taste! I used 2 fresh tomatoes for the canned and used 3 garlic cloves for I didn`t want toss exclude the 1/2. Served the sauce on shrimp and mussles on a bed of lettuce. This makes a lot so cut the recipe down or be prepared to freeze some.