If you’ve ever been to a Boiling Crab, Kicking Crab, The Crab Shack or any similar restaurants, you’re probably pretty familiar with the giant mess that is a cajun seafood boil. Funnily enough, despite being so heavily marketed as a Southern, Louisiana cuisine, these seafood shacks are very closely tied to Vietnamese American families. An influx of refugees ended up in the Southern states post-war. The social, hands-on casual style of the seafood boil is something that resonates quite strongly with the Vietnamese. We’re all about any type of finger food that you can slowly work through with a beer at your side surrounded by friends.
Ironically, I had no interest in Boiling Crab until college. (Too many shrimp heads, which baby Jeannie found gross). But then I tried it and went through a food phase where it was all I wanted every time I ate out. Unfortunately, the neighborhood I live in now doesn’t have a convenient one around for miles. Not even one close enough to deliver. So I had to make do. While this isn’t perfect, the recipe’s close enough to hit the spot!
Ingredients
- 1lb Shrimp shell-on
- 1 Potato
- 1 corn (I use the sweet frozen ones)
- 1 lemon
- 1 head garlic, minced
- 1 stick unsalted butter
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 1 teaspoon lemon pepper
- 1 teaspoon Cajun seasoning
- 1 teaspoon red curry
- 1 teaspoon Old Bay seasoning
- 1 teaspoon sugar
- A little bit of louisiana hot sauce if you want it spicier. You can also just add more cayenne pepper.
Instructions
Jeannie Eat World 