SEAFOOD BOIL Aug 21 Written By Eleanor Debel https://www.youtube.com/shorts/zKbPuOAVDO8PrintSEAFOOD BOILYield 4-6Prep time20 MinCook time45 MinTotal time1 H & 5 MIngredients¼ cup shrimp and seafood seasoning 2 Tbsp old bay 1 tsp cayenne pepper or hot sauce 1 lb red potatoes, cut in half 1 lemon, cut into quarters 1 onion, peeled and cut in quarters4 ears of corn, husked and cut into 2-3 inch chunks 1 lb shrimp 1 lb king crab legs 1 lb snow crab4 hard boiled eggs Butter Sauce:1 stick butter (½ cup)2 Tbsp minced garlic 1 tbsp fresh chopped parsley ½ tsp old bay ½ tsp shrimp and crab boil seasoning ¼ tsp cayenne pepper or hot sauce InstructionsFill a very large pot (at least 8 quarts) with water and add in the seafood boil seasoning, old bay, cayenne pepper or hot sauce and 2 Tbsp of kosher salt. Bring to a boil then taste the water to check for seasoning, you want it to be salty and spicy with savory flavors from the old bay. Bring to a boil and cook for about 5 minutes until the potatoes just start to get tender. Once boiling, add the cut potatoes and bring back to a boil. Add in the cut lemons, onions and corn and bring to a boil once again, then turn the heat down to a simmer and let cook for 8 minutes. Test the potatoes, they should be fork tender but not falling apart. Keep the pot at a simmer then add in all the seafood and bring back to a boil. Cook for 5-7 minutes then remove from the heat. To make the butter sauce: Heat a pot over medium high and add in the butter until melted. Stir in the minced garlic, chopped parsley, old bay, boil seasoning and cayenne pepper or hot sauce. Cook 1-2 minutes until fragrant then remove from the heat and serve with the seafood boil. Strain the seafood boil of all the liquid and discard the lemons and onions. Toss the eggs in with the seafood, potatoes and corn. Serve everything on a large platter drizzled with some of the butter sauce and the rest on the side for dipping. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance seafoodtechnique Eleanor Debel
SEAFOOD BOIL Aug 21 Written By Eleanor Debel https://www.youtube.com/shorts/zKbPuOAVDO8PrintSEAFOOD BOILYield 4-6Prep time20 MinCook time45 MinTotal time1 H & 5 MIngredients¼ cup shrimp and seafood seasoning 2 Tbsp old bay 1 tsp cayenne pepper or hot sauce 1 lb red potatoes, cut in half 1 lemon, cut into quarters 1 onion, peeled and cut in quarters4 ears of corn, husked and cut into 2-3 inch chunks 1 lb shrimp 1 lb king crab legs 1 lb snow crab4 hard boiled eggs Butter Sauce:1 stick butter (½ cup)2 Tbsp minced garlic 1 tbsp fresh chopped parsley ½ tsp old bay ½ tsp shrimp and crab boil seasoning ¼ tsp cayenne pepper or hot sauce InstructionsFill a very large pot (at least 8 quarts) with water and add in the seafood boil seasoning, old bay, cayenne pepper or hot sauce and 2 Tbsp of kosher salt. Bring to a boil then taste the water to check for seasoning, you want it to be salty and spicy with savory flavors from the old bay. Bring to a boil and cook for about 5 minutes until the potatoes just start to get tender. Once boiling, add the cut potatoes and bring back to a boil. Add in the cut lemons, onions and corn and bring to a boil once again, then turn the heat down to a simmer and let cook for 8 minutes. Test the potatoes, they should be fork tender but not falling apart. Keep the pot at a simmer then add in all the seafood and bring back to a boil. Cook for 5-7 minutes then remove from the heat. To make the butter sauce: Heat a pot over medium high and add in the butter until melted. Stir in the minced garlic, chopped parsley, old bay, boil seasoning and cayenne pepper or hot sauce. Cook 1-2 minutes until fragrant then remove from the heat and serve with the seafood boil. Strain the seafood boil of all the liquid and discard the lemons and onions. Toss the eggs in with the seafood, potatoes and corn. Serve everything on a large platter drizzled with some of the butter sauce and the rest on the side for dipping. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance seafoodtechnique Eleanor Debel
