Seafood Indulgence

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.

Total Time

25min

3.5

4 Ratings

Author: Chef's Opinion

Servings:

Ingredients

•

2 lb

Shrimp

•

Lemon , sliced

•

1/2 cup

Butter

•

1 Tbsp

Garlic Paste

•

1 tsp

Sriracha

•

Crawfish

•

3 lb

Snow Crab Legs

•

1/2 cup

Butter , melted

•

2 cups

Seafood Stock

•

to taste

Sweet Chili Sauce

Cooking Instructions

Simmer Shrimp (2 lb) in salted water, with Lemon (1) , Butter (1/2 cup) , Garlic Paste (1 Tbsp) and Sriracha (1 tsp) until half-way cooked (the shrimp will finish cooking while steeping with the other seafood).

To a deep bowl add Crawfish (2) , and Snow Crab Legs (3 lb) .

Add the shrimp in the simmering Seafood Stock (2 cups) with cooking tongs carefully mix all together.

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.

Nutrition Per Serving

CALORIES

934

FAT

52.1 g

PROTEIN

109.0 g

CARBS

4.1 g