Vietnamese Style Shrimp Boil Recipes

VIETNAMESE CAJUN SEAFOOD BOIL

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.

VIET-CAJUN SHRIMP BOIL WRAPPED IN BANANA LEAVES

Steps:

• Fill a large saucepan halfway with cold water then add the potatoes and 2 tablespoons of the Cajun seasoning. Bring to a boil over medium-high heat, stirring occasionally, then continue to cook until the potatoes are fork-tender (but the skins are still fully intact), about 10 minutes. Drain the potatoes and set aside.
• While the potatoes cook, use sharp kitchen shears to cut lengthwise through the shells along the back of the shrimp, stopping at the tails and making sure to cut through the edge of the flesh. Devein the shrimp while keeping the shells as intact as possible. Transfer the shrimp to a large bowl and refrigerate while you make the butter sauce.
• Melt 1/2 stick of the butter in a medium saucepan over medium heat, 2 to 3 minutes. Add the garlic and ginger and cook, stirring frequently, until softened, about 5 minutes. Add the remaining 2 sticks butter and cook, stirring occasionally, until completely melted and starting to bubble, about 5 minutes. Remove from the heat and stir in the fish sauce, lime zest and juice, cayenne pepper if using, and the remaining 3 tablespoons Cajun seasoning. Stir to combine and add more Cajun seasoning if desired. The butter sauce should be very strongly seasoned. Cover with a lid and set aside.
• Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). The ideal cooking temperature is 375 to 400 degrees F.
• On a large rimmed baking sheet, lay out 2 extra-long pieces of heavy-duty aluminum foil with 8 inches of overhang on all sides of the baking sheet. Top with 3 of the banana leaves, overlapping them slightly to cover the foil completely. Moisten both sides of the banana leaves with a damp cloth (this will help prevent tearing). Cut the remaining banana leaf in half crosswise and set aside.
• To the bowl of shrimp, add 1/4 cup of the butter sauce and toss to combine. Arrange the shrimp in the center of the banana leaves in a single layer. In the empty bowl (no need to clean it out), combine the cooked potatoes, corn, sausage, and 1/2 cup of the butter sauce (reserve the rest for serving) and toss gently to combine. Arrange the vegetables and sausage on top of the shrimp. Cover the shrimp mixture with the halved banana leaf. Gently fold the sides of the bottom banana leaves up and over the shrimp mixture. Use 2 long pieces of kitchen twine to tie the banana leaf packet together. Do not pull the twine too tight or it will rip the banana leaves. Fold the foil overhanging from the longer sides of the baking sheet over the banana leaves then fold over the foil from the shorter sides.
• Transfer the foil packet to the grill. Cook for 45 minutes.
• Use oven mitts or 2 large metal spatulas to transfer the packet back onto the baking sheet. Carefully open the foil, cut away the twine, and unwrap the banana leaves (discard the ones directly on top of the shrimp mixture). Drizzle the remaining butter sauce over the seafood boil and stir to combine. Serve immediately with warm toasted bread, lime wedges and hot sauce on the side.