Recipe of Favorite Mike's Spicy Marisco Cocktail

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The ingredients needed to make Mike's Spicy Marisco Cocktail:

1. Take ● For The Shellfish [all blanched for 1 minute on high boil]
2. Get 2 lbs Peeled Shrimp [veins removed]
3. Get 1 lb Baby Raw Scallops
4. Prepare 1 lb Imitation Crab [real crab meat if serving all that day]
5. Get 1 Raw Chopped Lobster Tail
6. Prepare 1/2 lb King Salmon
7. Prepare 6 oz Raw Clams [fully rinsed]
8. Take ● For The Veggies [all fine chopped de-seeded & chilled]
9. Make ready 1/2 Green Bell Pepper
10. Get 1/2 Orange Bell Pepper
11. Take 1/2 Red Bell Pepper
12. Take 1/2 Yellow Bell Pepper
13. Get 2 Extra Firm Roma Tomatoes
14. Make ready 2 tbsp Fine Minced Garlic
15. Make ready 1/2 Bunch Radishes
16. Take 1/2 Vidalia Onion
17. Take 1/2 Red Onions [julianned]
18. Take 1/2 Cup Green Onions
19. Get 1 LG Cucumber
20. Get 2 LG Stalks Celery [with leaves]
21. Get 2 LG Jalapeno Peppers
22. Make ready 2 LG Habenero Peppers
23. Make ready 1 Bunch Cilantro Leaves
24. Make ready 1/2 Bunch Parsley Leaves
25. Take 2 LG Firm Sliced Avocados
26. Make ready ● For The Herbs & Seasonings
27. Get 1 Good Pinch Saffron Threads
28. Take 1 tsp Crushed Mexican Oregano
29. Take 1 tsp Fresh Ground Black Pepper
30. Prepare 1 tsp Sea Salt
31. Take ● For The Liquids [all chilled]
32. Prepare 3 Cups Clamato Juice [+ reserves]
33. Prepare 4 tbsp Tabasco Sauce [or more]
34. Make ready 1/4 Cup Lemon Juice
35. Get 1/4 Cup Lime Juice
36. Prepare 1/3 Cup Orange Juice
37. Make ready 2 Dashes Worshestershire Sauce [optional]
38. Take ● For The Options
39. Make ready Spiced Vodka
40. Make ready Spiced Tequila

Steps to make Mike's Spicy Marisco Cocktail:

1. Here's the bulk of what you'll need.
2. Fine chop all chilled herbs and vegetables.
3. Blanch all seafood [except imitation crab meat] in boiling water for 1 minute and drain if serving immediately. Leave raw out serving the following day. Allow to cool in fridge and rough chop.
4. If adding avocados, add them upon serving. Otherwise you'll find yourself with a murky cocktail.
5. Mix everything together and chill. Add enough Clamato to cover your ingredients.
6. Serve in chilled tall or wide bodied glasses. I always wet my glasses down and freeze them before serving.
7. Also, serve with sturdy quality crackers.
8. A quick tip. Always save your seafood shells and freeze them for a seafood stock later on.
9. Enjoy!

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