Recipe: Tasty The Whole Shabang Shrimp (Boiling Crab Style)

The Whole Shabang Shrimp (Boiling Crab Style). The Whole Shabang Shrimp (Boiling Crab Style) Dinner is a little late tonight cause had to do some mommy duties and attend a school event! Turn off the Instant Pot, add the potatoes and corn back into the pot and close the lid. Now you can make Boiling crab's The Whole Sha-bang seasoned seafood in the comfort of your home!

To cook the corn: Fill a large pot with water and bring to a boil, place the corn in the water, return to boil, cover the pot and bring it back to a boil then turn off the heat and keep the pot covered. Be careful not to crowd the pot. Preparation for sauce: Melt butter in saute pan on medium heat. You can have The Whole Shabang Shrimp (Boiling Crab Style) using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of The Whole Shabang Shrimp (Boiling Crab Style)

1. You need 4 lbs of shrimp head on.
2. It's 3 tbsp of Cajun seasoning.
3. You need 3 tbsp of paprika.
4. You need 2 tbsp of oregano.
5. It's 2 tbsp of cayenne pepper.
6. Prepare 2 tbsp of chili powder.
7. It's 2 tbsp of lemon pepper.
8. You need 3 tbsp of Louisiana hot sauce.
9. It's 3 tbsp of sugar.
10. It's 4 heads of garlic minced.
11. You need 4 sticks of unsalted butter.
12. You need 4 tbsp of old bay seasoning.
13. It's 1/2 cup of garlic powder.
14. Prepare 3 cups of lime or lemon juice.
15. Prepare 4 half of eats corn on a cob.

The Boiling Crab is a Cajun-Asian fusion restaurant that serves craw fish, shrimp, oysters, crab and other seafood. The seafood is served in plastic bags, drenched in a thick aromatic sauce that is literally finger-licking good. Eating is also a lot of fun. Nothing's sexier than adults putting on bibs and eating with their fingers.

The Whole Shabang Shrimp (Boiling Crab Style) step by step

1. Add all ingredients except shrimp and corn in a pot.
2. Simmer until all ingredients are mixed in tasting constantly to your liking.
3. Add shrimp stirring constantly to ensure shrimp cooks thoroughly. Don't over cook shrimp.
4. Once shrimp turns pinkish add corn and cook for 2 minutes.
5. Turn off fire and cover for 5 minutes.
6. Serve and enjoy!.
7. For sauce you may use lime juice, pepper and salt or ketchup, mayo and lemon pepper seasoning.

Discard any dead crawfish and debris. While they are cooking make the sauce: Melt the margarine over low heat in a large saucepan. This recipe is a copykat of restaurant The Boiling Crab's Whole Shabang Sauce. I've made this for various potlucks this past holiday season and it was a hit. This is something all of your guests will love, as long as you're willing to put in the work.