Wednesday, January 11, 2012

Seafood Boil Medley And Book Review

I was so lucky to win this great Football package from Drick's Rambling Cafe Giveaway!!
I couldn't wait to try one of Drick's recipes from his book Grits to Guacamole,( click here to order yours), that was included with this wonderful prize!

Being big fish lovers in our family this package is going to be so much fun to experiment with new recipes and I just couldn't wait  for me to dive into!  What an awesome cookbook. I had to try one out right away! This spice mix is just perfect for shell fish. Drick recommends crab and shrimp.  I used several kinds, it was fantastic! Plus used some of the hot sauce from this prize package... cayenne hot sauce.. thanks so much again I am so excited to win this great assortment and get started on your recipes! I didn't know what to make first, then I thought SEAFOOD!

Here's the fabulous loot I won!!!!
I don't know how to thank you I am so happy to be the winner!
Thank you so much Drick! Please visit his site click here for
 more of his awesome recipes and don't forget to click on the link above to order a copy of his awesome book!



 Seafood Boil:
Mussels
Clams
Scallops
Shrimp
Lobster
Crab
Craw fish
Rock Shrimp













Seafood boil bag:
(homemade spice seasoning) (see recipe below
from Grit to Guacamole cookbook by Drick Perry



1 muslin  cloth or bag
2 tablespoons whole cloves
2 tablespoons mustard seeds
2 tablespoon red pepper flakes
2 tablespoons paprika
1 1/2 tablespoons allspice
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 tablespoon dill seeds
1 tablespoon crushed oregano
1 tablespoon dried thyme
1 tablespoon garlic powder
1 teaspoon celery seeds
1 teaspoon dried marjoram
6 medium bay leaves



Fill a large pot (20 ounce pot size) This is for 5 pounds of assorted shellfish. Drick recommends Crab and Shrimp.  Boil water with spices for 15 minutes before adding seafood.


 Using tongs carefully add the fish to simmer, till fish is cooked and turns pink in color.  Remove with slotted spoon.


Here's a favorite butter sauce of mine:

Serve with a mixture of 3 tablespoons melted butter, a squeeze of  fresh lemon juice,  fresh  chopped parsley, 2 teaspoons of finely minced garlic  and a splash of white wine.

 Or if you prefer or (for the hot sauce lovers),  go right ahead and use your favorite hot sauce.

    
     
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