Daddys Shrimp Or Crab Boil Seasoning Secret Recipes

ZATARAIN'S COPYCAT CRAB BOIL MIX

Zatarain's Copycat Crab Boil Mix image

Zatarains was the real thing and boxes of it were found in just about every home in New Orleans. We also like to add 2-3 lemons, quartered, to the water. This is enough for 5lbs shrimp or a dozen blue swimmers.

Provided by omeomy 2

Categories Cajun

Time 15m

Yield 1 cup

Number Of Ingredients 7

Ingredients

4 tablespoons mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 tablespoons dill seeds
1 teaspoon whole cloves
1 tablespoon crushed red pepper flakes
8 bay leaves

Steps:

Combine all ingredients well, crushing slightly. Place all on a muslin or cheesecloth square, gather corners and tie securely.
When the water for the seafood is boiling add the crab boil sachet along with plenty of salt. Continue boiling until the water takes on color before adding seafood.

DADDY'S SHRIMP OR CRAB BOIL SEASONING SECRET

Daddy's Shrimp or Crab Boil Seasoning Secret image

My Daddy was born and raised in Shreveport Louisiana, and absolutely loved any kind of seafood you could name (and knew how to cook it, too!). This was a frequent snack item at my house growing up; freshly boiled shrimp spiced just right. I could peel and eat my weight in them! Daddy's been gone for almost 40 years now, but I...

Provided by Julie Madawi

Categories Other Snacks

Time 15m

Number Of Ingredients 11

Ingredients

PER POUND OF SEAFOOD TO BOIL (SHRIMP OR CRAB)
1 Tbsp chili powder (good quality, i used penzey's) use more if you like a stronger flavor
1 1/2 tsp cajun seasoning (i use tony chacherre's)
1/2 tsp garlic powder
1/4 tsp cayenne pepper, more or less to taste
1/4 tsp onion powder
1/4 tsp salt
1 pinch peppercorns, whole black
2 bay leaves
1 dash(es) hot pepper sauce (i used tabasco, of course!)
2 c ice cubes in a bowl large enough to hold the shrimp

Steps:

1. First, place a small skillet on medium/medium hight heat. Add the chili powder cayenne, and cajun seasonings to the DRY skillet and toast, stirring constantly, until they become fragrant. This helps the spices to "bloom" and release their flavor.
2. SHRIMP: Place the raw, shell-on shrimp into a pot and rinse once with cool water, then just barely cover with fresh water. Place the pot on the stove, add all the spices and heat on medium high until the shrimp mixture starts to boil. Keep an eye on them at this point, stirring freguently, and they will be done as soon as they turn pinkish white and start to curl, about 3 to 5 minutes. You do not want to overcook them, or they will become rubbery. Immediately remove from heat and drain off the liquid, save for about a 1/4 cup. Add two cups of ice to a separate bowl and add the shrimp and reserved liquid, stirring for a few minutes to aid in cooling. My Dad always used to throw the steaming bowl of shrimp into the freezer to cool. You can serve them hot, warm, or chilled, shell on or off.
3. CRAB: Follow above cooking directions except cover raw crabs with an inch of cold water. Once the water boils, the crabmeat will turn opaque and the shells an orange shade, about 7 minutes. remove from water and serve hot.

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