Seafood Tower

MetroPrime Steakhouse’s Warren Weiss demos a seafood lover’s delight.

By Jan Walsh     Photography by Beau Gustafson

Think MetroPrime Steakhouse is a great place for a steak? It is. But don’t overlook their seafood offerings including the Seafood Tower. Three seafood appetizers combine in this beautiful and succulent dish: Poached Gulf Shrimp Cocktail, Marinated Gulf Crab Claws and Raw Beau Soleil Oysters.

Watch the video demo of this dish, and find MetroPrime’s accompanying sauces: Cocktail Sauce, Champagne Mignonette, Sherry Vinaigrette, and Sauce Remoulade online at And make at home for a party of 20 or a feast for a few.

Shrimp Cocktail
5 Pounds U10 IQF Gulf Shrimp, thawed

(individually quick frozen)
1 Large Carrot, peeled
1 Celery Stalk, chopped
1 Large Onion, chopped
5 Sprigs Fresh Thyme
1 Teaspoon Whole Black Peppercorns
5 Bay Leaves
5 Dried Hot Chiles
½ Cup White Wine
5 Dashes Tabasco
2 Tablespoons Kosher Salt
2 Lemons, halved
2 Quarts Water

Shrimp Cocktail Procedure:
Place all ingredients, except the shrimp into a large saucepan. Bring to a simmer.  Simmer for 10 minutes. Add the unpeeled shrimp.  Cook until desired doneness. Strain through colander. Cool by refrigeration. Once cool, peel and de vein. Cool again before serving.

Raw Oysters
6 – 12 Fresh, Raw North Atlantic Oysters
Cocktail Sauce
Champagne Mignonette
Lemon Wedge
6 Saltine Crackers

Raw Oysters Procedure:
Shuck and serve on half shell.

Marinated Crab Claws
½ Pound Gulf Crab Fingers/Claws
2 Ounces Sherry Vinaigrette
1 Teaspoon Chopped Parsley
Ground Hot Chili, to taste
1 Lemon, Juice and Zest
2 Dashes Tabasco Sauce
Kosher Salt, to taste
Fresh Ground Pepper, to taste

Marinated Crab Claws Procedure:
Combine all ingredients into a bowl and toss.  Marinate in refrigerator for at least one hour before serving.


Make a bed of crushed ice on both levels of a two-tiered dish. Arrange the oysters on the lower bed surrounding their accompanying dish of Champagne Mignonette and saltine crackers on a lettuce leaf. On the top tier add cups of crab claws and shrimp cocktail, dangling over the side of the cup. Place cocktail sauce beside the shrimp. Place sauce remoulade alongside the claws. Place lemon wedges on top and bottom tiers. Serve immediately.

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