I really like sea food and incredibly spicy flavors. This recipe is really a copykat of restaurant The Boiling Crab’s Whole Shabang Sauce. I’ve chose to make this for a number of potlucks earlier this holidays also it would be a hit. This really is something all your visitors will like, as lengthy while you’re willing to set up the job. The measurements within this recipe will feed 5-7 people.
That which you’ll need:
4 lbs. of tiger shrimp
2 heads of fresh garlic clove
1.5 sticks of unsalted butter
2 lemons
2 teaspoon. Old Bay Seasoning
2 teaspoon. Louisiana Cajun Seasoning
2 teaspoon. paprika
2 teaspoon. red pepper cayenne
Optional but suggested:
4 ears of sweet white-colored corn
1 package of your liking of sausage
6 red taters, decline in quarters
Preparation for shrimp:
Clean shrimp. It's my job to take away the whiskers and sharp point on mind.
Cut 1 lemon into quarters, squeeze juice and drop into boiling water.
Throw shrimp in batches into boiling water for just two-3 minutes, until pink. Take care not to crowd the pot. Drain and toss into sauce.
Preparation for sauce:
Melt butter in sautee pan on medium heat. Toss in diced garlic clove in melted butter. Carefully toss in mixed seasonings and blend until seasonings prepare into butter. Continue low heat.
This recipe requires less butter compared to original BC recipe. If you would like more sauce, use extra shrimp stock from boil and increase sauce. It’s a fantastic option without adding more butter!