Simple Shrimp and Octopus Appetizer Recipe - by Koji Cooks

SHRIMP & OCTOPUS

This recipe was inspired by a trip to Portugal and incorporates influences from Italian and Japanese cuisines. I'm using Japanese sushi octopus in this dish, but calamari would work just as well. The recipe is quick to prepare. You can find precooked and sliced octopus at Asian markets, and unlike many other ingredients, octopus is one of the few that freezes well.

SHRIMP & OCTOPUS APPETIZER - Recipe (serves 4)

4 giant shrimp cleaned and butterflied - (these are sizeU-10)

8 slices of cooked sushi octopus

2 teaspoons of capers

2 tablespoons brandy (sake, sherry or white wine can be substituted).

8 tablespoons sweet butter

sea salt

crusty baguette

4 lemon wedges

METHOD

Evenly distribute the shrimp among 4 small oven-safe serving dishes. Add the capers, brandy, and butter to each dish. Sprinkle a little sea salt on top of each. Preheat the broiler, positioning the rack approximately 6 inches from the heat. Place the dishes under the broiler and cook until the shrimp turn pink. Remove from the oven, add the octopus, and serve with a baguette and a lemon wedge. If you are using calamari, add it raw alongside the raw shrimp.