Here, Grace Parisi revamps the classic shrimp-cocktail recipe by including scallops and stone-crab claws, then tweaks the cocktail sauce by replacing the ketchup with bottled chile sauce and seasoning it with hot pimentón de la Vera and prepared horseradish.Plus: More Appetizer Recipes and Tips
The sauce, cooked shrimp and scallops can be refrigerated separately overnight. The cracked crab claws can be covered and refrigerated overnight.
If you can't get cracked stone-crab claws, you will need to crack them yourself. Working with one crab claw at a time, wrap it in a kitchen towel. Working carefully, lightly crack the crab claw with the back of a knife or a mallet to expose as much of the meat as possible, leaving the pincers attached.