Recipe courtesy of Serge Dansereau
Sydney Seafood Platter
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 372
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 28 g
- Cholesterol
- 256 mg
- Sodium
- 678 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 372
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 28 g
- Cholesterol
- 256 mg
- Sodium
- 678 mg
Ingredients
Directions
- Choose a broad, shallow pan with a steaming rack that fits snugly. Be sure you also have a lid that will fit snugly over the steaming pan. Arrange the seafood on a heatproof plate that fits into the steamer. Sprinkle the seafood with salt, pepper, and any preferred seasonings. Bring the water to a boil in the steamer, set the plate of seafood on the steamer rack. Put the rack over the boiling water and cover tightly with the lid. Steam the seafood until it is cook and the shells open.
- In a small pan, saute the butter and garlic until bubbly, then transfer to a dipping bowl and place on a platter.
- Place the seafood on a platter next to the dipping sauce and garnish with some lemon slices.
