Hoofdgerecht
Seafood Boil with Garlic Butter Sauce
50 minVoor 4Nutri-Score D€€€
D
50 min
50 minSeafood Boil with Garlic Butter Sauce
wat je nodig hebt
Ingrediënten
shrimp (peeled and deveined, tails on)Vis700 g
crab legs (thawed, split if needed)Vis700 g- smoked sausage (sliced into thick rounds)Vlees400 g
corn on the cob (husked and cut into thirds)Groente en fruit3 stukken- baby potatoes (halved)Groente en fruit600 g
butter (melted)Zuivel250 g
garlic (minced)Groente en fruit10 stukken
lemon (halved, plus wedges for serving)Groente en fruit2 stukken
Old Bay seasoningKruiden en specerijen30 g- Cajun seasoningKruiden en specerijen15 g
- smoked paprikaKruiden en specerijen5 g
brown sugarVoorraadkast15 g- hot sauceVoorraadkast30 ml
parsley (chopped)Groente en fruit10 g
saltKruiden en specerijen20 g
per portie
Voedingswaarden
849kcal
- Koolhydraten
- 36 g
- Eiwitten
- 44 g
- Vetten
- 59 g
wat je gebruikt
Keukengerei
Soeppan
Steelpan
Vergiet
Keukentang
stap voor stap
Bereiding
- Stap 1
Boil the potatoes and corn
- Bring a large pot of salted water to a rolling boil.
- Add the potatoes and cook until just tender.
- Add the corn and cook until bright and tender, then lift both out and set aside.
- Stap 2
Cook the sausage and crab
- Add the sausage to the boiling water and cook through.
- Add the crab legs and cook until heated through and shells turn bright red.
- Remove the sausage and crab and keep warm with the potatoes and corn.
- Stap 3
Boil the shrimp
- Add the shrimp to the same boiling water.
- Cook just until pink and opaque, then drain everything well.
- Stap 4
Make the garlic butter sauce
- Melt the butter in a saucepan over low heat.
- Add the garlic and cook until fragrant, without browning.
- Stir in the Old Bay, Cajun seasoning, smoked paprika, brown sugar, hot sauce and the juice of the lemons.
- Simmer gently until the sauce is glossy and well combined.
- Stap 5
Toss and serve
- Combine the drained seafood, sausage, potatoes and corn in a large pot or serving tray.
- Pour the garlic butter sauce over everything and toss to coat generously.
- Scatter over the parsley and serve with lemon wedges.