Boiling Crab’s Whole Sha-Bang Shrimp Recipe
6 pounds of whole shrimp
1 tbs fish sauce
1 tbs old bay seasoning
1 tbs cajun
1 tbs smoked paprika
1 tbs sugar
½ tbs lemon pepper seasoning
½ tbs cayenne pepper (*for spiciness, to taste)
salt and pepper to taste
20 cloves chopped garlic
4 corn on the cob, cut into 2 inch pieces
3 sticks unsalted butter
Boil the corn in boiling water for 6-10 minutes, depending on the size of the corn. Set aside in a large tray once cooked.
To make the sauce, melt the butter on low heat. Add-in the chopped garlic, cook on low heat until garlic becomes fragrant (usually 2 minutes). Stir frequently to avoid burning the garlic. Add-in spices: fish sauce, old bay seasoning, cajun, smoked paprika, sugar, lemon pepper seasoning, cayenne to the desired spiciness, dash of salt and pepper to taste. Stir and cook on low heat for another 3 minutes.
Cut lemons and limes in half and squeeze out juice into small bowl. Take the lemon and lime peels and mix in with the sauce for 2 minutes on low heat. Turn off the heat and set sauce aside.
Cook the shrimps in boiling water for approximately 3 minutes, or until cooked. Set cooked shrimps aside with the same tray of corn.
Pour sauce over shrimps and corn, and toss well.
Serve the shrimps with a side of lemon/lime juice mixed with a dash of salt and pepper.
Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)