Vietnamese Style Shrimp Boil Recipes

TôM RIM (VIETNAMESE CARAMELIZED SHRIMP)

Steps:

• Start by cutting the sharp part of the head off. You're looking at cutting roughly 2cm (0.8") off from the tip of the head.Tip: For preparing the prawns, it's easiest with a pair of scissors.
• Snip the legs off from tail to head.
• Cut the tail to remove it.
• Use a toothpick to devein the prawn by digging in between the pieces of shell, then scooping out the intestinal tract. You'll be pulling out a long and thin string that is often black.
• When the shrimps have all been prepped, marinate them with the garlic, red shallots, salt, pepper, chicken bouillon powder and dark soy sauce for a minimum of 20 minutes.
• Heat up a pan or wok on high heat and pour in the oil. Test to see if the oil is hot enough by putting a wooden utensil (such as a chopstick) into the oil. If it bubbles, add the marinated prawns and sugar in.Note: If the oil doesn't bubble, wait for another minute and test again until it does.
• Cook the shrimp for 10 minutes or until the sugar has caramelized and thickened. Pour the fish sauce in and stir it into the prawns, then cook for another 3 minutes.
• Add the spring onions and chili in and let it cook for 2 minutes before turning off the heat.
• Serve immediately with a bowl of hot rice!

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.

VIETNAMESE-STYLE SHRIMP BOIL

Steps:

• In a large stockpot, bring 2 gallons water, seafood boil pouches, ¾ cup salt, ½ cup fish sauce, garlic heads, lime halves, and smashed ginger to a boil over medium-high heat. Reduce heat to medium; add turnips and carrots. Simmer until tender, 14 to 18 minutes; remove from heat. Add shrimp and mushrooms; cover and let stand until shrimp are pink and firm, 5 to 7 minutes. Using a spider strainer, transfer shrimp, mushrooms, carrots, and turnips to a very large bowl.
• In a large Dutch oven, melt butter over medium-high heat. Add chopped garlic, green onion, and chopped ginger; cook, stirring frequently, until vegetables are tender, 6 to 8 minutes. Remove from heat; stir in lime juice, cilantro, red pepper, remaining 1 tablespoon fish sauce, and remaining 2¾ teaspoons salt. Add shrimp mixture to butter mixture, stirring until heated through, 2 to 3 minutes. Serve immediately with lime wedges. Garnish with cilantro, if desired.