Garlic Asian Cajun Fusion Boiling Seafood
Combination of Asian & Cajun Fusion to make your mouth water.
Servings: 1 yield(s)
Prep Time: 35 mins
Cook Time: 35 mins
Total Time: 70 mins
Ingredients
    INGREDIENTS:
  • 900 g Shrimp ((Clams OR Rawfish OR Mussels))
  • 1 Corn on Cob
  • 4 Sausages ((Your Choice))
  • 100 g Baby Potatoes ((Cooked))
    • INGREDIENTS FOR CAJUN GARLIC SAUCE:
  • 450 g Unsalted Butter
  • 198 g Clove Garlic ((Minced))
  • 15 g Cajun Seasoning
  • 15 g Old Bay Seasoning
  • 15 g Lemon Pepper
  • 15 g Paprika
  • 11 g Brown Sugar
  • 5 g Cayenne Pepper
    • INGREDIENTS FOR FISHING MIXTURE:
  • 225 g Unsalted Butter ((Soften))
  • 85 g Clove Garlic (Minced))
  • 15 g Cajun Seasoning
  • 15 g Old Bay Seasoning
  • 15 g Paprika
Instructions
    METHOD FOR CAJUN GARLIC SAUCE:
  1. 1. In a heavy bottom medium cooking pot or large cooking pan melt Unsalted Butter over medium heat. When butter has melted completely add the Minced Garlic and saute for 5 minutes. Be careful DO NOT burn the Garlic.
  2. 2. Add the rest of seasoning mixture to the Melted Butter constantly stir for another 5 to 8 minutes to prevent the mixture from scorching.
    3. METHOD COOKING SEAFDOOS:
  3. 1. Add the Corn, Sausages and Potato (if you want) to the seasoning mixture and let it simmer for 8 minutes. Make sure to come back and stir once a while to make sure the bottom DOES NOT burn.
  4. 2. Continue adding Shrimps or your choice of Seafood to the seasoning mixture and simmer for 10 minutes. Then turn of the heat cover the pot with lid and let them soak for another 5 minutes.
  5. 3. Move Shrimp and whatever adds on you have inside the pot to a large mixing bowl. When the seafood are still hot immediately add the Minced Garlic and Butter (in finishing mixture) and stir until the butter completely melted.
  6. 4. Scatter with the rest of finishing mixture over (or just a portion of a mixture – depend on your tasting references) the seafood before serving. Enjoy!
Recipe Notes

TIPS: 1.You can swap SHRIMP for any kind of SEAFOOD you like and remember to cook this over medium heat ONLY. Also DON’T forget the finishing step. It’s where the beauty of this recipe is. 2. Cajun Garlic Sauce can be kept in an airtight container in refrigerator for up to 2 months.