VIETNAMESE CAJUN SEAFOOD BOIL
Enjoy a spice-filled Viet-Cajun seafood boil in your very own backyard! This Viet-Cajun seafood boil incorporates fresh shrimp, manilla clams, and king crab legs tossed in a homemade Cajun seasoning butter sauce that is finger-lickin' good.
Provided by Takes Two Eggs
Categories Lunch & Dinner Recipes
Time 55m
Number Of Ingredients 22
Steps:
- Rinse the seafood. Rinse the shrimp and crab legs. Scrub and soak the clams in cold salted water for 30 minutes then rinse the clams until the water becomes clear. Set aside.
- Make the broth. In a large stockpot, fill the pot halfway (about 1 gallon) with water. Add the lemongrass, garlic, ginger, fish sauce, old bay, lemon, and salt. Cover and bring to a boil over high heat. Then reduce the heat to medium-low and simmer for 15 minutes.
- Add the seafood and vegetables. Add the potatoes and return to a gentle boil. Uncover and boil on medium-high for 15 minutes. After 15 minutes, add clams and sausage. Cover the pot and boil on medium-high for 5 minutes. Lastly, add crab legs, shrimp, and corn. Cover pot, and let the mixture stand on low heat until the shrimp and clams are cooked through about 3-5 minutes. The seafood is cooked when the shrimp turns pink and the clams open. Using a colander, drain the seafood and discard the water. Discard the lemongrass, lemons, ginger, and garlic. Set aside.
- Make the garlic butter sauce. In a small mixing bowl, mix together the old bay, paprika, cayenne pepper, black pepper and sugar until combined. Next in a large skillet over medium heat, add the butter and minced garlic. Saute the garlic until fragrant. Then add the seasoning mix, lemon juice and Louisiana hot sauce. Stir until combined. Turn off heat and set aside.
- Mix together. Transfer the seafood and vegetables to a large mixing bowl and toss the seafood with the butter sauce evenly coats the seafood. Garnish with cilantro and serve with lemon and salt and pepper.
Nutrition Facts : ServingSize 1 g, Calories 1896 kcal, Sugar 23 g, Sodium 18584 mg, Fat 54 g, SaturatedFat 16 g, TransFat 1 g, Carbohydrate 140 g, Fiber 12 g, Protein 210 g, Cholesterol 903 mg, UnsaturatedFat 27 g
SHRIMP AND BANANA
Steps:
- Sear the shrimp on one side in a skillet on medium-high heat with a little bit of vegetable oil, salt and pepper. Add the shallots and garlic. Once the shrimp are partially cooked, after about 1 minute, remove from the skillet. Next, add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute.
- Add the water/soy mix, sambal and honey and saute another minute until heated through. Return the shrimp to the skillet and finish cooking, 2 to 3 minutes. Finish with the lime juice and cilantro, and then season again if necessary.
- Spoon the banana sauce into bowls. A small concave vessel with a large bell is best. Place 5 shrimp to a bowl on top of the sauce. Garnish with onion sprouts.
FOIL-PACKET SHRIMP BOIL
The beauty of a foil-pack is that it traps all the juices and flavors of a meal in a tidy bundle. In this recipe, as the shrimps cook, their natural juices combine with butter, white wine and other seasonings to create an abundant pool of broth perfect for dipping crusty bread into.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium. Microwave the potatoes until softened but not fully cooked, about 5 minutes. Let cool a few minutes, then dice.
- Put 4 tablespoons butter in a large microwave-safe bowl and microwave until melted. Add the potatoes, corn, garlic and Old Bay and toss well; season lightly with salt and pepper.
- Tear off four 18-inch-long sheets of foil. Divide the vegetables among the foil sheets, piling them in the middle. Add the shrimp to the same bowl. Sprinkle with the lemon zest and a pinch of salt and pepper; toss well. Add the shrimp to the vegetable piles.
- Drizzle 2 tablespoons wine over each pile of vegetables and shrimp. Cut the remaining 2 tablespoons butter into 4 pieces and add a piece to each pile. Bring the short ends of the foil together and fold twice; fold in the sides to form a packet.
- Grill the foil packets until the potatoes are tender and the shrimp is cooked through, 15 to 20 minutes. Remove from the grill and let stand 5 minutes. Carefully open the packets and sprinkle with the parsley; serve with the lemon wedges.
SHRIMP BOIL
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 4 portions
Number Of Ingredients 8
Steps:
- Over high heat, bring 2 gallons water, 1/4 cup seafood seasoning and 1/8 Cajun spice to a boil. Add the potatoes and corn and cook until potatoes are soft to the touch, 15 to 18 minutes. Next, add the onions and continue to cook for 2 minutes. Next, add the sausage and shrimp and cook until the shrimp are bright pink, a final 3 to 5 minutes. Remove from the water with a strainer.
- Next, in a large bowl, blend the remaining 1/4 cup seafood seasoning, 1/8 cup Cajun spice with the butter. Whisk together and toss with the cooked boil, tossing to well coat. Serve.
CITRUS SALMON WRAPPED IN BANANA LEAVES
Provided by Food Network
Time 7m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Wash the banana leaves and brush them with a delicate amount of olive oil. Season the salmon with salt and pepper, a little citrus juice and any other desired aromatics. Wrap in the salmon in banana leaves and place in a 350 degree F oven until done (about 7 minutes).
Nutrition Facts : Calories 191, Fat 6.9 grams, Carbohydrate 6.8 grams, Protein 25.4 grams
CAJUN SHRIMP BOIL
In New Orleans, a seafood boil, the Southern tradition of gathering around a newspaper-lined table to eat large amounts of boiled shellfish with your bare hands, is all about salt and spice. In the words of Jared Austin, a Mississippi riverboat pilot and seafood-boil master, ''Nothing about any of this is subtle - people standing around the pot should sneeze and cough.'' The key to a successful shrimp boil is layering ingredients into the pot so that everything is done cooking at once: First add the potatoes and sausage, then the shrimp, then the frozen corn to bring the temperature down and prevent overcooking. Let it all soak to absorb the salt and spice, then dump it out onto the table and eat with copious amounts of rémoulade. While this recipe can easily be halved, it's a simple - and extraordinarily fun - way to feed a crowd. Just remember to heed Austin's advice: ''Don't be afraid of cayenne. Don't be afraid to let your nose run.''
Provided by Samin Nosrat
Categories seafood, main course
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
- Lay corn on a baking sheet in a single layer, then place in freezer.
- Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it's spicy enough).
- Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 3 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 1326 milligrams, Sugar 6 grams, TransFat 0 grams
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