Build A Broth In Your Largest Potīefore you start boiling all your shellfish, you need to build a flavorful broth to boil it in. Use shell-on (head-on if you're brave!) jumbo shrimp-the bigger the shrimp the better for a shellfish boil. Shrimp: 4 to 6 per person about 3 minutes. Wash and de-beard mussels before cooking. Mussels: 3 to 6 per person about 5 minutes. Buy and cook live crawfish for the best flavor For the freshest flavor, buy and cook live crabs.Ĭrawfish: 3 to 6 per person about 8 minutes. Use littleneck, Manila, or steamer clams, and scrub them well before cooking.īlue Crabs: 2 to 4 crabs per person about 10 minutes. For optimum fresh sweetness, shuck just before cooking.Ĭlams: 3 to 6 per person about 10 minutes. The amount per person all depends on how many other ingredients you're adding, so scale up or down depending.Ĭorn on the Cob: 1/2 to 1 cob per person 10 minutes. Each ingredient will cook at a different rate, so you want to start by adding the slowest cooking ingredients first. Here's a list of the most common ingredients, with recommended cooking times and amount per person. I like to follow the classic combo of potatoes, corn on the cob, sausage, and two kinds of shellfish-usually one bivalve (clams or mussels) and one crustacean ( shrimp, lobster, or crab). You can add as few or as many different ingredients as you want to your seafood boil. (An extra-large pot helps, but you can manage without one.) Here's how to make a seafood boil: 1. As does the technique, which is easier than you might think: it takes less than an hour, you don't need any special equipment, and you definitely don't need a recipe. The seafood and the spices might change depending on what part of the country you're from, but the spirit of a seafood boil remains the same. The Fastest, Fanciest Shrimp Dinner You Can Make Without a Recipe
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