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This shellfish boil is a one-pot seafood feast that would take hours on a regular stovetop burner.
- 1 pound thick-cut smoked bacon, cut into 1-inch pieces
- 2 large fennel bulbs, chopped
- 1 750 ml bottle dry white wine
- 16 ounces chili-garlic sauce
- 4 pounds medium red-skinned potatoes
- 3 1½–2-pound live lobsters
- 2 pounds mussels, scrubbed, debearded
- 24 littleneck clams, scrubbed
- 6 ears of corn, husked, cut in half
- 2 pounds head-on, shell-on jumbo shrimp
- 4 serrano chiles, finely grated
- 1 tablespoon finely grated lime zest
- 3 tablespoons distilled white vinegar
- ¼ cup finely chopped fresh basil
- ¼ cup finely chopped fresh mint
- 40-quart Vollrath 68270 Boiler/Fryer with Basket
Cook bacon in pot (a.k.a. boiler) over medium heat, stirring occasionally, until brown and crisp, 5–8 minutes. Add onions and fennel and cook, stirring occasionally, until lightly golden and tender, 8–10 minutes. Add wine, salt, and 15 qt. cold water; cover pot and bring stock to a rolling boil. Cook 30 minutes.
Stir chili-garlic sauce and Old Bay into stock; increase heat to high. Place potatoes in basket insert and carefully lower into pot. Cover pot and return stock to a boil; cook 10 minutes. Add lobsters, mussels, clams, and corn to basket, cover, and return to a boil, about 5 minutes. Add shrimp, turn off heat, and let sit, covered, until just cooked through, about 5 minutes. Stir in 16 cups ice water and let sit, covered, 15 minutes to infuse.
Meanwhile, whisk chiles, lime zest, lime juice, oil, vinegar, and sugar in a small bowl. Let sauce sit at room temperature 30 minutes to let flavors meld.
Carefully lift out basket and place on a rimmed baking sheet. Arrange potatoes, corn, lobsters, clams, mussels, and shrimp on several layers of newspapers to absorb excess moisture; discard stock. Stir basil and mint into sauce and serve alongside seafood and vegetables.
Nutritional ContentCalories (kcal) 820 Fat (g) 26 Saturated Fat (g) 5 Cholesterol (mg) 260 Carbohydrates (g) 75 Dietary Fiber (g) 9 Total Sugars (g) 17 Protein (g) 57 Sodium (mg) 2470Reviews Section
Chinese Boiled Shrimp with Ginger Scallion Dipping Sauce
As the summer heat rises, this quick, crazy easy, and fabulous recipe, Boiled Shrimp with Ginger Scallion Dipping Sauce, will get you in and out of the kitchen quickly! Most people are familiar with boiled shrimp (with cocktail sauce or maybe in a low country boil), but in Asian cooking, the shrimp is cooked very quickly, with the flavor delivery coming from the ginger scallion dipping sauce.
This is my version of this common dish. Most of the variation from region to region comes with the sauce, so feel free to change it to suit your own taste!
Bill and I recently came back from a long stay in Shanghai, and I’ve learned a thing or two from my aunt. She used to make all of our clothes and shoes when I was young, and she is also a great cook.
But now that she is older and retired, her cooking has definitely become simpler. We enjoyed a few meals at her house during this trip, and this poached shrimp dish is her specialty.
Seafood Boil with Red Spicy Garlic Butter Dipping Sauce
The last few days have been quite stressful for me. To make myself feel better and to temporarily forget the madness that is surrounding me, I made a gigantic seafood boil. I included all of my favorite seafoods: king crab legs, shrimp, lobster claws, sausage links and sweet corn. I would have thrown in some clams in the mix, but unfortunately they are not in season.
For the sauce, it’s an update of Seafood Boil Sauce: Garlic Butter Lemon Pepper. The only change that I made to the sauce is the addition of Thai red curry paste. Not only does the Thai red curry paste provides great Southeast Asian flavor and aroma from ginger, galangal and kaffir lime leaves, it also makes the sauce a beautiful vibrant red. I steamed the seafood first and served the sauce on the side, but you can also tossed the steamed seafood into the sauce. The latter may require a bib and lots more napkins -)
FM Recipes: Boiled Lobster with Spicy Garlic Butter Dipping Sauce
Open Wed-Sat: 9AM-5PM / Sun: 9AM-1PM
© 2021, Fisherman's Market Seafood Outlet - www.fishmanmkt.com
- One 2.5 lb. Hard Shell Lobster
- Minced Garlic
- Hot Sauce
- Water / Beer / Wine
- Lemons for Garnish
How To Prepare:
- Fill your pot up with enough water to cover your lobster and bring it to a boil.
- Meanwhile, in a microwave-safe bowl add half a stick of unsalted butter, cover with hot sauce, add a tablespoon or two of minced garlic, a dash of salt and pepper. Add a dash of water or beer or wine. Insert bowl in microwave and cook on high for one minute. Cover your bowl to avoid splashing inside microwave. Leave bowl in microwave.
- Once water has come to a boil, add your lobster to the pot. Some people prefer to remove the protective rubber bands from the claws prior to boiling, but be very cautious as a live lobster claw can be very powerful! Some say that the rubber spoils the taste, but this isn't necessary and often goes unnoticed.
- General rule of thumb is it is 7 minutes for the first pound of lobster and an additional 3 minutes per pound thereafter. We used a 2.5 lb. lobster so by that methodology it would be a total boil time of 11 1/2 minutes. Your lobster should have the nice red color shown in the pictures above when done.
- Cut your lemons into quarters and place on your plate decoratively. The lemon aroma makes for a nice addition to any seafood dish.
- Turn your microwave on for an additional minute to further heat up your spicy garlic butter sauce.
- Carefully remove your lobster from the pot using tongs and place on a plate in between your lemon garnish.
- Now, add a beverage of choice and begin to dismember the lobster for delicious consumption!
ADDITIONAL TIP: If cooking multiple lobsters at once, allow for additional cooking time. Try not to cook more than 6-8 lobsters in one typical pot, but instead do it in multiple pots or repeat process for additional lobsters. If using a thermometer, you will want the inside of your lobster meat to be between 140 and 145 degrees F.
Dismembering The Lobster:
- Having a lobster cracker, lobster pick or any hard object to bust open hard shell lobsters will be helpful. We used the straight edge of a grill spatula to make a nice cut on each side of the claws. First thing to do is remove the claws from the body as shown in the pictures above.
- You can pick out the meat using a fork or lobster pick from the knuckles and claws.
- Twist your lobster tail off of the body. Using your fingers or a knife, make a cut or depress the sides of the lobster tail to crush the shell and the tail will be easily removable. Remove any of the additional materials that are red, green, or black. Some may even prefer to wash off of the tail with a hot water faucet. Remember to lift back the top of the lobster to remove all tomalley and other substances for optimal taste. Tomalley (from the Carib word tumale, meaning a sauce of lobster liver), crab fat, or lobster paste is the soft, green substance found in the body cavity of lobsters, that fulfills the functions of both the liver and the pancreas.
- The small legs can be delicious, but tedious to eat. Try using a small lobster pick to access the meat inside the legs.
- A fork and knife or just using your fingers to dip each succulent piece of lobster meat into your dipping sauce is all you have to do next besides enjoying every delicious bite of lobster.
FUN FACT: DID YOU KNOW THAT LOBSTERS WERE ONCE SO PLENTIFUL AND CONSIDERED NOT A LUXURY ITEM THAT THEY WERE FED TO JAIL INMATES?
Steamed Mussels with Sausages and Fennel
It&aposs time to mussel up! The quick-cooking shellfish is prime for an elegant but truly no-fuss meal.
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It’s basically the love child of Marie Rose Sauce and Tartare sauce: The tang and sweetness of Marie Rose combined with the finely chopped savoury ingredients and added freshness of dill from the Tartare side. This is what we served with the prawns at my mother’s Christmas Party and everybody commented on how they loved it, especially the fresh dill flavour. So I thought I should share it.
Pressure Cooker Shrimp Boil Recipe
Yes. You read the title correctly. We’re doing a whole shrimp boil in a pressure cooker! And let me tell you, the flavor is REAL! Shrimp, corn, potatoes, and sausages slandered in my homemade buttery seafood sauce! Oh! And I haven’t told you the best part. It only takes 6 minutes of pressure cooking!
I use two types of shrimp and crab boil. The Garlic and Onion and the original concentrate. The flavor is magnified! The original adds spicy and that Louisiana boil flavor. The Garlic and Onion of course adds, garlic and onion flavor. I love using that, because I don’t like to add the actual onion and garlic as I would in a typical boil. The pressure will make the veggies extremely mushy.
I use sweet corn, mini boiling potatoes, and roasted chicken and garlic sausage in my boil. But, feel free to add any of your favorites. Don’t forget the bay leaves!
To finish off this boil, I made my homemade Seafood sauce. It’s buttery and has just the right amount of kick! Pour it over the boil, but save some for dipping.
My Pressure Cooker Shrimp Boil recipe is the perfect way to satisfy that summer boil craving any time of the year! It’s done in minutes with minimum clean up. Make sure you have plenty of napkins though!
Shellfish Boil with Spicy Green Dipping Sauce - Recipes
Makes about 4 servings (with potatoes, corn and sausage)
Court bouillon, a broth made with vegetables and herbs, is traditionally used for poaching fish, seafood or vegetables. When FOODday tested this recipe, we decided we liked serving it with a small bowl of melted butter mixed with a little hot sauce for dipping the tails.
1 large onion with peel, quartered
1 tablespoon crushed red pepper flakes
1 teaspoon cayenne pepper
1 tablespoon black peppercorns
3 tablespoons smoked Spanish paprika (pimentÃ³n de la Vera)
3 tablespoons smoked Spanish paprika (pimentón de la Vera)
1 pound small thin-skinned waxy potatoes
2 to 3 ears fresh corn on the cob, cut in half
8 to 12 ounces spicy smoked sausage (such as andouille), cut into 3-inch pieces
4 to 5 pounds live crawfish
To make bouillon: In a large pot add water, onion, garlic, red pepper flakes, bouillon cubes, cayenne, bay leaves, peppercorns, paprika, salt and mustard seeds bring to a boil, reduce heat to a simmer and cook for 30 minutes. Turn off heat and strain out solids. Return bouillon to pot and add lemon juice.
To make crawfish boil: Add potatoes to bouillon and cook 5 minutes. Add corn on the cob and cook an additional 5 minutes. Add sausage and crawfish and cook 6 to 7 minutes.
Seafood Boil Recipe
I still end up cooking mixed seafood while I'm searching for some new shellfish. It's a perfect choice as it's all poured into a bowl because it's enjoyable to consume because filled with tons! It is also a perfect way to bring costlier foods such as lobster and crab better as they are paired with cheaper products such as maize and potatoes.
HOW DO YOU MAKE A SEAFOOD BOIL?
Shrimp, lobster, shrimp, palm trees, cabbage, maize and sauces are included in this recipe. In a seasoned broth, all the ingredients are boiled, then tossed in a little butter. Drop a sprinkle of parsley and a few wedges of lemon, and dine.
TIPS FOR SEAFOOD BOIL
- With this recetta, I choose the largest to purchase. I use jumbo for 16-20 counts.
- I have used lobster tails from Maine and crabe legs from Dungeness. But, you may use other types such as spiny, lobster or snow crab or king crab.
- Nice maize on cob's tastes–green, yellow or bi-colored corn may be used.
- I'm using gold potatoes from tiny Yukon but red potatoes are also a decent option.
- Kielbasa or sausage may be used. Sausage from Andouille might be a little spicy, so if you like a little fire, I would recommend to choose that kind.
- It is just a recommendation for the varieties of seafood in the recipes to use certain forms, including moustaches, scalops or even pieces of firm fish such as Swordfish.
- Until serving your boil, ensure that you cast off any clams that have not opened.
- I recommend serving your boil immediately because meat is extremely perishable and freshly cooked to taste best.
- Shell-on and peeled can be used. Personally, since they're easier to consume, I prefer peeled shrimp.
HOW LONG TO BOIL SEAFOOD
The seafood ingredients of this recipe are available at different prices, so you'll first want to put the longest food in the boil and then add the rest after that.
- Lobster: 8-12 minutes
- Clams: 5-10 minutes
- Crab: 6-8 minutes for pre-cooked crab, 20 minutes for raw crab
- Shrimp: 2-3 minutes
WHAT TO SERVE WITH SEAFOOD BOIL
A boil of seafood may be served as-is, but some prefer to add additional side dishes to complete the meal. A green salad, French or sourdough bread, choleslaws or potato salad are some great choices. Usually, with a loaf of garlic bread and a green veggie, such as courgettes, asparagus or green beans, I keep things plain.
With a mixed boil you can't go wrong, particularly if you're entertaining. The delicate seafood suits the fluffy carrots, bacon, and spicy maize very well. Everybody's going to ask for more!
New shrimp, lobster, clams, crab, potatoes, maize and sausage are all present in this boil. An excellent meal in a bowl great to feed a crowd!
- Course Main
- Cuisine American
- Keyword seafood boil, boil
- Prep Time 10 minutes
- Cook Time 20 minutes
- Total Time 30 minutes
- Calories 479kcal
- Sara Welch
- 4 divided use
- 0.67 cup Old Bay seasoning plus more for garnish
- 10.67 cloves garlic smashed
- 1.33 peeled and cut into 6 pieces
- 1.33 pound small Yukon gold potatoes halved
- 5.33 ears corn on the cob cut into 3-4 inch pieces
- 4 lobster tails
- 1.33 pound clams scrubbed
- 1.33 pound crab legs pre-cooked
- 1.33 pound smoked sausage cut into 1 inch pieces, kielbasa or andouille are preferred
- 1.33 pound peeled and deveined (leave tails on)
- 4 tablespoons butter
- 2.67 tablespoons chopped parsley
- Cut 2 of the quarters of the lemons. Split the remainder of the into wedges and garnish the coils.
- Placed 14-16 cups of water on a large bowl. Through the broth with the Old Bay salt, garlic and ointment, put the two quartered lemons. Take a bath.
- In the bowl, add the potatoes and boil for 8 minutes.
- Cook 5 minutes, add lobster tails.
- Attach the palm trees, crab and maize and cook 5 min.
- Sprinkle with the and sausages and cook 2-3 minutes.
- Drain the mixture of seafood from the bowl, with 1 cup of broth reserve.
- In a little cup, melt the butter and pour in the cooled broth. Place the frying pan over the combination of seafood.
- Finish with chopped parsley and wedges of lemon. Attach the Old Bay seasoning to taste and serve immediately.
Calories: 479kcal | Carbohydrates : 36g | Protein: 45g | Fat: 19g | Saturated Fat: 11g | Cholesterol : 450mg | Sodium : 1892mg | Potassium : 923mg | Fiber : 5g | : 7g | Vitamin A: 450IU | Vitamin C: 48.4mg | Calcium : 316mg | Iron : 7.3mg
Vietnamese-Style Spring Rolls with Dipping Sauce
These spring rolls taste fresh and light and burst with the flavors of shrimp, rice noodles, fresh mint, and cilantro. Best of all, they can be made hours ahead of time.
Notes Nuoc mam, rice-stick vermicelli noodles, and rice paper rounds are all available at Asian markets and in the specialty food section of your supermarket.
Occasion Buffet, Casual Dinner Party, Cocktail Party
Dietary Consideration egg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free
Taste and Texture herby, light, savory, umami
- 1/3 cup Asian fish sauce (nuoc mam see Notes)
- 2 scallions , very finely chopped (white and green parts)
- 1½ tablespoons freshly squeezed lime juice
- ½ tablespoon sugar
- Pinch of red chile flakes
- 24 medium shrimp , about 1 pound, peeled, deveined, and cut in half lengthwise
- 4 ounces dried rice-stick vermicelli noodles (see Notes)
- 4 small Bibb or butter lettuce leaves, ribs removed, cut in half lengthwise
- About ½ cup fresh mint leaves, coarsely chopped
- About ½ cup fresh cilantro leaves, coarsely chopped
- 4 scallions , sliced lengthwise and then into 2-inch pieces (white and green parts)
- 8 to 10 rice paper rounds, about 8½ inches in diameter (see Notes)
Make the sauce: In a small bowl, mix together the fish sauce, scallions, lime juice, sugar, and chile flakes. Taste for seasoning it should be slightly spicy. Cover and refrigerate for at least 1 hour or overnight.
Make the rolls: Bring a medium pot of water to a boil over high heat. Add the shrimp, remove the pot from the heat, cover, and let sit for about 3 minutes. The shrimp should be pink and curled at the edges. Drain and let cool.
Bring another pot of water to a boil. Add the rice noodles and cook for about 4 minutes, or until softened. Drain.
Fill a large bowl with warm (not hot) water. Line up the shrimp, noodles, lettuce, mint, cilantro, and scallions so you have all your filling ingredients ready for assembling the spring rolls.
Place the rice paper rounds in the bowl of warm water, one at a time, for 1 or 2 minutes, or until soft and pliable. Drain on a kitchen towel on both sides for several seconds. Place the softened rice paper on a cutting board or clean work surface. Place a piece of the lettuce in the bottom half of the circle. Place a handful (about 2 tablespoons) of the cooked noodles lengthwise on top of the lettuce. Arrange 3 to 4 shrimp pieces on top and scatter over a sprinkle of mint and cilantro. Add 1 to 2 scallion pieces on top. Fold the bottom of the circle up into the roll. Fold the sides into the middle and then, working from the bottom, tightly roll the rice paper circle up into a fat cylinder. Leave seam-side down and repeat with the remaining rice paper circles and ingredients.
Leave the rolls whole or cut them in half widthwise on the diagonal Place on a large serving platter with the bowl of dipping sauce in the center.