Hoofdgerecht
Spicy Garlic Butter Seafood Boil
1 uVoor 6Nutri-Score D€€€
D
1 u
1 uSpicy Garlic Butter Seafood Boil
wat je nodig hebt
Ingrediënten
snow crab legsVis900 g- jumbo shrimp (peeled and deveined)Vis450 g
mini corn on the cob (halved)Groente en fruit6 stukken
eggs (boiled)Zuivel6 stukken- small red potatoes (halved)Groente en fruit13 stukken
- smoked sausage (cut with slits)Vlees700 g
garlic powderKruiden en specerijen22 g
onion powderKruiden en specerijen22 g- lemon pepperKruiden en specerijen22 g
- smoked paprikaKruiden en specerijen22 g
- cayenne pepperKruiden en specerijen22 g
- sazon seasoningKruiden en specerijen22 g
black pepperKruiden en specerijen12 g- bay leavesKruiden en specerijen4 stukken
butter (melted)Zuivel226 g- garlic paste (or minced garlic)Groente en fruit22 g
- heavy creamZuivel180 ml
lemon (juiced)Groente en fruit1 stuk
orange (juiced)Groente en fruit1 stuk
parsley (chopped, to garnish)Groente en fruit10 g
per portie
Voedingswaarden
701kcal
- Koolhydraten
- 35 g
- Eiwitten
- 41 g
- Vetten
- 44 g
wat je gebruikt
Keukengerei
Soeppan
Koekenpan
Steelpan
Vergiet
stap voor stap
Bereiding
- Stap 1
Build the seasoned broth
- Bring a large pot of water to a boil.
- Stir in the garlic powder, onion powder, smoked paprika, cayenne pepper, black pepper, lemon pepper, sazon and bay leaves.
- Squeeze in the fresh orange juice and lemon juice.
- Stap 2
Cook the potatoes
- Add the red potatoes to the seasoned broth.
- Cook until tender.
- Stap 3
Sear the sausage
- Cut slits into the smoked sausage.
- Sear in a pan until browned, then set aside.
- Stap 4
Cook the corn, crab and shrimp
- Add the corn to the pot.
- Add the crab legs.
- Add the shrimp and turn off the heat.
- Stap 5
Make the garlic butter sauce
- Melt the butter in a saucepan.
- Add the garlic paste and the seasoning mixture.
- Squeeze in the lemon juice, pour in the heavy cream and bring to a simmer.
- Stap 6
Assemble and serve
- Drain the boil and combine with the sausage and boiled eggs.
- Pour over the garlic butter sauce.
- Garnish with parsley and serve with fresh orange and lemon wedges.