CAJUN SHRIMP BOIL – BOILING CRAB COPYCAT | 9 MINUTES …
This Cajun shrimp boil, a copycat of Boiling Crab’s ‘The Whole Sha-Bang’ sauce is the cream of the crop when it comes to shrimp boil sauces! A mix of butter, garlic, lemon pepper, cajun, seasoning, old bay, cayenne pepper and paprika, make it so flavorful and addicting, you’ll be making this over and over again!
Provided by: LowCarbingAsian
Categories: dinner,Main Course
Total time: 9 minutes
Prep time: 1 minutes
Cook time: 8 minutes
Yield: 2
Ingredients:
| 1 lbs Shrimp (shell and tail on) |
| 12 oz Kielbasa Sausage (or sausage of choice) |
| 8 oz Butter (2 sticks) |
| 6-8 Clove Garlic |
| 1 tbsp Old Bay Seasoning |
| 1 tbsp Paprika |
| 1 tbsp Cajun Seasoning |
| 1 tbsp Lemon Pepper |
| 1 tsp Cayenne Pepper |
| 1/2 tbsp Sweetener (monkfruit erythritol blend, sugar or sweetener of choice) |
Steps:
- Gather all the ingredients.
- Mince garlic and chop sausage and then set aside.
- In a large stove top pot, melt butter on medium low heat. Once butter is melted, reduce heat to low and add in chopped garlic, Old Bay Seasoning, paprika, Cajun Seasoning, Lemon Pepper, Cayenne Pepper and sweetener. Mix well and simmer for 5 minutes.
- In the meantime, in a new large stove top pot, add enough water to cover the sausage and shrimp, and bring to a boil. Once the water is boiling, turn off the heat, add in chopped sausage and shrimp, cover and cook for 90-120 seconds or until shrimp is pinked.
- Once sausages and shrimp are cooked, transfer into the large stove top pot with the sauce, toss and transfer to a serving plate. Enjoy this dish with your hands!
Nutrition Facts:
Calories 1367 kcal, Carbohydrate 8 g, Protein 28 g, Fat 138 g, Saturated Fat 74 g, TransFat 4 g, Cholesterol 366 mg, Sodium 1898 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 54 g, ServingSize 1 serving
STEP-BY-STEP GUIDE TO PREPARE SUPER QUICK HOMEMADE THE WHOLE …
Step-by-Step Guide to Prepare Super Quick Homemade The Whole Shabang Shrimp (Boiling Crab Style)
Provided by: Sadie Flores
Prep time: 28 minutes
Cook time: 45 minutes
Yield: 4
Ingredients:
| 4 lbs shrimp head on |
| 3 tbsp Cajun seasoning |
| 3 tbsp paprika |
| 2 tbsp oregano |
| 2 tbsp cayenne pepper |
| 2 tbsp chili powder |
| 2 tbsp lemon pepper |
| 3 tbsp Louisiana hot sauce |
| 3 tbsp sugar |
| 4 heads garlic minced |
| 4 sticks unsalted butter |
| 4 tbsp old bay seasoning |
| 1/2 cup garlic powder |
| 3 cups lime or lemon juice |
| 4 half eats corn on a cob |
Steps:
- Add all ingredients except shrimp and corn in a pot
- Simmer until all ingredients are mixed in tasting constantly to your liking
- Add shrimp stirring constantly to ensure shrimp cooks thoroughly. Don’t over cook shrimp
- Once shrimp turns pinkish add corn and cook for 2 minutes
- Turn off fire and cover for 5 minutes
- Serve and enjoy!
- For sauce you may use lime juice, pepper and salt or ketchup, mayo and lemon pepper seasoning
Nutrition Facts:
Calories 119 calories
How long does it take to boil a whole crab?
Small crabs need to be cooked in boiling water for 8 – 10 minutes. Large crabs weighing around 2 pounds should be boiled for 15 to 20 minutes. What is Bloves sauce made of?
What is the boiling crab sauce called?
This boiling crab sauce is a riff on the famous “Whole Sha-Bang” sauce at the restaurant chain called the Boiling Crab. It’s a seafood restaurant that has become famous for its seafood boils, and more importantly, its “Whole Sha-Bang” sauce.
What to eat at boiling crab?
In any case, for those of you who are unfamiliar with this West Coast chain, Boiling Crab offers all sorts of shellfish in a beautiful harmony of garlic, butter, lemon and Southern seasonings. The fun restaurant is always an open space with walls decorated in signatures and writing from every human being that has walked through its doors.
How to cook seafood boil sauce?
Next, add Cajon seasoning, Old Bay Seasoning, smoked paprika, lemon pepper seasoning, sugar, onion powder, cayenne pepper, lemon juice, hot sauce, and water. Simmer the seafood boil sauce over low heat for 15 minutes, stirring every so often, so it does not burn or stick to the bottom of your pan.