Seafood Boil Mukbang Recipes

SEAFOOD BOIL

Seafood Boil image

This seafood boil contains fresh shrimp, lobster, clams, crab, potatoes, corn and sausage, all boiled in a flavorful broth. An impressive meal in one pot that's perfect for feeding a crowd!

Provided by Sara Welch

Categories Main

Time 30m

Number Of Ingredients 13

Ingredients

3 lemons (divided use)
1/2 cup Old Bay seasoning (plus more for garnish)
8 cloves garlic (smashed)
1 onion (peeled and cut into 6 pieces)
1 pound small Yukon gold potatoes (halved)
4 ears corn on the cob (cut into 3-4 inch pieces)
3 lobster tails
1 pound clams (scrubbed)
1 pound crab legs (pre-cooked)
1 pound smoked sausage (cut into 1 inch pieces, kielbasa or andouille are preferred)
1 pound shrimp (peeled and deveined (leave tails on))
3 tablespoons butter
2 tablespoons chopped parsley

Steps:

Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
Add the potatoes to the pot and cook for 8 minutes.
Add the lobster tails and cook for 5 minutes.
Add the clams, crab, and corn, and cook for 5 minutes.
Add the shrimp and sausage and cook for 2-3 minutes.
Drain the seafood mixture from the pot, reserving 1 cup of the broth.
Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.
Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.

Nutrition Facts : Calories 479 kcal, Carbohydrate 36 g, Protein 45 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 450 mg, Sodium 1892 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

SEAFOOD BOIL

Seafood Boil image

An old recipe that's especially good for family get-togethers. It's good, it's fun, and clean-up is easy. It's best done outside around a picnic table. When shrimp and crabs are done, cover picnic table with four to five layers of newspaper. Remove everything from pot, drain, and spread in center of table. Gather everyone around and enjoy the feast. When everyone has had their fill, gather up the leftovers (if there is any), put all the scraps in the center of the table, roll up the newspaper around them, and put them in the trash. Go wash the one pot and the cleanup is done. Have fun and enjoy.

Provided by Gary W. Brown

Categories Main Dish Recipes Seafood Main Dish Recipes Crab

Time 55m

Yield 15

Number Of Ingredients 9

Ingredients

1 pinch salt to taste
1 (8 fluid ounce) bottle liquid shrimp and crab boil seasoning
3 pounds kielbasa sausage, cut into 1 inch pieces
5 pounds new red potatoes
4 lemons, halved
1 tablespoon diced green chile pepper, or to taste
12 ears fresh corn
10 pounds medium shrimp - peeled and deveined
12 blue crabs, cleaned

Steps:

Use a very large pot (we use a 40 quart pot), fill it half full with water; bring water to a full boil. Add salt, shellfish boil, sausage, and potatoes. Let cook until the potatoes are approximately 1/2 completed cooking.
Stir in lemons, hot peppers, and corn. Continue boiling until all of the vegetables are tender. Turn off the heat.
Mix in shrimp and crab. Cover pot and let sit for 10 to 15 minutes. When shrimp are pink and the crabmeat opaque and flaky, remove all of the vegetables and shellfish from the pot, and drain well. Serve immediately.

Nutrition Facts : Calories 780.1 calories, Carbohydrate 45.5 g, Cholesterol 520 mg, Fat 31 g, Fiber 5.3 g, Protein 78 g, SaturatedFat 9.5 g, Sodium 7352.4 mg, Sugar 5 g

SEAFOOD BOIL

Seafood Boil image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1/4 cup fennel seed
2 tablespoons black peppercorns
2 tablespoons coriander seeds
1 tablespoon red pepper flakes
2 bay leaves
6 quarts water
2 lemons, halved
1 head garlic, sliced through the equator but not all the way through
1 cup dry wine
1/2 cup sea salt, preferably gray salt
8 small boiling potatoes
2 onions, unpeeled, ends removed
4 medium artichokes (no need to trim)
2 (1 1/2 pound) lobsters
1 pound jumbo shrimp in the shell
1 dozen fresh clams
Melted unsalted butter
Sea salt, preferably gray salt
Fennel Spice Rub, recipe follows
Hot pepper sauce

Steps:

Combine the fennel seed, peppercorns, coriander seed, red pepper flakes, and bay leaves and tie in a cheesecloth bag. Put the bag in a large pot with the water, the lemon halves, the garlic, the wine, and the salt. Cover and bring to a simmer, then simmer for 10 minutes.
Add the potatoes, onions and artichokes and simmer gently, covered, until they are tender. As they are done, remove them to a serving platter. The potatoes may take 20 minutes or more; the onions and artichokes will take 30 to 40 minutes.
After you have removed all the vegetables, add the lobsters. Cook just until they turn pink, about 15 minutes. Remove them with a slotted spoon to the serving platter. Then add the shrimp and clams and cook until the shrimp turn pink and begin to curl and the clams open fully, about 5 minutes.
Cut the onions in half. Cut the artichokes in half and scoop out and discard the chokes.
Serve the shrimp, potatoes, onions, and artichokes with shallow bowls of melted butter, sea salt and the Fennel Spice Rub for dipping, and with jars of hot sauce.

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