Seafood Indulgence

00:25:00

Submerging seafood in hot cooking liquid for a minute or two will bring the flavor and texture of the seafood to a whole new level, far improved from chilled seafood fresh out of the fridge.

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Ingredients
- Serves 4 +
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2 pound Shrimp
1/2 cup Butter
1 tablespoon Garlic Paste
1 teaspoon Sriracha
2 Crawfish
3 pound Snow Crab Legs
2 cup Seafood Stock
to taste Sweet Chili Sauce
Directions HIDE IMAGES
STEP 1
Simmer Shrimp (2 pound) in salted water, with Lemon (1), Butter (1/2 cup), Garlic Paste (1 tablespoon) and Sriracha (1 teaspoon) until half-way cooked (the shrimp will finish cooking while steeping with the other seafood).
STEP 2
To a deep bowl add Crawfish (2), and Snow Crab Legs (3 pound).
STEP 3
Add the shrimp in the simmering Seafood Stock (2 cup) with cooking tongs carefully mix all together.
STEP 4
Plate seafood on a serving platter, drizzle with Butter (1/2 cup) and 2 cups of the seafood stock, serve with horseradish or Sweet Chili Sauce (to taste). Serve as appetizer or generous main course.
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