Seafood boils are a hot trend in the Twin Cities metro area’s resturant scene. Josh Nelson of Almanac Fish stopped by to show us how to make the longstanding east coast traditionally food at home.
- 2-3 Red potatoes
- 4 Ears fresh sweet corn (broken into halves)
- 2-4 EZ Peel shrimp
- 4-6 crab or crawfish
- 4 tbs Old Bay Seasoning
- 4 tbs Creole Seasoning
- 1 bay leaf
- 1 stick butter
- 2 lemons
- Hot sauce
- Bring a large stock pot of water to boil. Add 2tbs Old Bay, 2tbs Creole seasoning, and bay leaf.
- Add potatoes first, as they take the longest to cook. After 2 minutes add corn.
- When potatoes are tender, add crawfish/or crab, and then the shrimp. When shrimp floats it is done. Remove from heat.
- While seafood is boiling, in a separate pan combine butter, remaining seasonings, and a couple dashes of your favorite hot sauce.
- Drain contents of stock pot into a colander. Mix with seasoned butter. Spread on newspapers or pour into a large serving bowl or platter, and dig in!
*Garnish with lemon wedges and serve with lots of napkins.*
Click here for more information on Almanac Fish.