GARLIC BUTTER SEAFOOD BOIL

INGREDIENTS

• 5 clusters Snow crab legs, washed thoroughly
• 1 pound Shrimp, deveined, tail on
• 1 pound Andouille sausage, reduce into thick slices
• 6 Corn on the cob
• 6 Baby purple potatoes

SEASONINGS TO BOIL SEAFOOD

• 5 tablespoons Old Bay seasoning
• 1 total Lemon, juiced3 Bay leaves

SEAFOOD BOIL SAUCE

• 3 tablespoons Garlic, diced
• 1 total Onion, diced
• 1 Lemon, juiced
• 4 sticks Butter
• 1/4 cup Olive oil
• 2 cups Chicken broth, non-obligatory (see notes below)
• 1-2 dashes Tabasco sauce

SEASONING FOR SAUCE (ADJ. LEVEL OF SPICINESS TO YOUR LIKING)

• 3 tablespoons Old Bay seasoning
• 3 tablespoons Paprika
• 1 tablespoon Cayenne pepper
• 1 tablespoon Red pepper flakes
• 1 tablespoon Lemon pepper seasoning, (optional relying on sparkling lemon juice

INSTRUCTIONS

Fill up a giant stockpot with water, leaving adequate room at the pinnacle to add the seafood. Add ancient bay seasoning, lemon, and bay leaves. Bring to a mild boil.

Add the crab legs, sausage ,and corn. Cover with a lid and boil for 15 minutes.

Add the shrimp. Boil for 5 minutes (shrimp will flip pink, do no longer overcook).

Drain the water and eliminate bay leaves. Transfer to serving dish or go away in the inventory pot.

Pour that scrumptious garlic butter sauce all over,, and/or reserve some sauce on the aspect to dip the seafood in (recipe below).GARLIC BUTTER SAUCE

Melt one stick of butter and olive oil in a skillet on medium heat. Add onions and sauté till they end up translucent.

Add Garlic and saute for 30 seconds, stirring continuously so garlic doesn’t burn. Add juice of the lemon, and all the seasonings. Adjust cayenne and purple pepper to your stage of spiciness.

Add final three sticks of butter. Simmer till butter is melted, stirring constantly.

If the use of fowl broth, gently stir it into the combination now. Pour over your favourite seafood and/or reserve some for dipping.

Enjoy.

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