The Whole Shabang Shrimp Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: -3 pounds of shrimp (head on preferred for the experience, or uncooked peeled and deveined if you don’t want the fuss or the mess )
-4-5 large heads of garlic (approx 40-50 cloves) minced or 1/2 cup of prepared minced garlic
-4 sticks of unsalted butter
- 2 Tbs Lemon pepper seasoning
- 2 Tbs Old bay
- 2 Tbs Cajun seasoning
- 2 Tbs Paprika
- 1/2 Tbs Cayenne pepper (use more/less for desired spice level)
- 2 Tbs of Hot sauce of choice ( Red rooster or Louisiana preferred)
- 2 Tbs Brown sugar
*Optional (for full meal): Fill second pot with water (just enough to cover ingredients below) and add half the amount of each of the same dry spices from above plus
- 5 ears of corn 🌽 (cut into 3’s)
-1 pound of smoked sausage
-1 1.5 pound bag of petite gold potato’s
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Directions: |
Directions:Step 1:
- Peel and mince garlic (squeeze head of garlic with your hand to break up cloves and use side of knife to smash garlic making it easier to peel)
- Put peeled garlic in a food chopper to mince (last resort, mince by hand)
Step 2:
- Melt 4 sticks of butter in pot
- Add minced garlic
- Sauté for 5 minutes
Step 3:
- Add all dry ingredients to pot (lemon pepper, Old Bay, Cajun, Paprika, Cayenne pepper) and mix well
- Add hot sauce
- Add brown sugar
- Stir until combined
- Let simmer for a few minutes
Step 4
- Add shrimp to butter mixture and cook in sauce (3-5minutes) You may need to cook it in several batches depending on pot size |
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Number Of
Servings: |
Number Of
Servings:4-5 people |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This recipe is a rendition of “The whole shabang” from a restaurant in California called The Boiling Crab (Hence this sauce could be used on crab legs, or other seafood of your choice such as lobster, crawfish, mussels,& oysters)
- *Note If you are making the stock pot of corn,sausage, potatoes you can cook shrimp in that pot instead (boil for 3-5 minutes) Remove shrimp from pot and put in large bowl, bag or pan and toss with sauce. Serve with white rice or French fries
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