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RECIPE
10 INGREDIENTS4 STEPS25MIN

Seafood Indulgence

4.3
3 Ratings
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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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.

25MIN

Total Time
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2 lb
1
Lemon , sliced
1/2 cup
1 Tbsp
Garlic Paste
1 tsp
2
Crawfish
3 lb
Snow Crab Legs
1/2 cup
Butter , melted
2 cups
Seafood Stock
to taste
Sweet Chili Sauce
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Nutrition Per Serving
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CALORIES
934
FAT
52.1 g
PROTEIN
109.0 g
CARBS
4.1 g

Directions

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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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Nutrition Per Serving
Calories
934
% Daily Value*
Fat
52.1 g
67%
Saturated Fat
30.5 g
152%
Trans Fat
0.0 g
--
Cholesterol
738.6 mg
246%
Carbohydrates
4.1 g
1%
Fiber
0.6 g
2%
Sugars
0.7 g
--
Protein
109.0 g
218%
Sodium
3107.4 mg
135%
Vitamin D
--
--
Calcium
336.3 mg
26%
Iron
2.9 mg
16%
Potassium
660.9 mg
14%
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