Shell Shack Kitchen Sink Recipes

KITCHEN SINK SAUCE

Steps:

• In a 4 1/2 quart pot or larger, bring all wet sauce ingredients to a boil, uncovered, over medium heat.
• Reduce heat to low and add sauce dry ingredients. Simmer (a slow bubble) until the sauce thickens a bit, stirring often. This takes about 30 minutes.
• Use this sauce on your grilled meat about 30 minutes before it comes off the heat (grill or smoker), or, use it on meat at the table.

MARYLAND CRAB FEAST RECIPE

Steps:

• Add enough beer to the largest pot you own to reach a depth of roughly 1 inch. Pour in a generous splash of vinegar. The exact quantity isn't important; just give it a good little glug. (Note: You can also just use water to steam the crabs, if you want. The flavor difference will be subtle.)
• Set over high heat and bring to a boil. Cover pot and cook for 15 minutes. Check the crabs: They should be bright red and piping-hot when done. If they're not, cook for an additional 5 to 15 minutes, until crabs are bright red and no traces of blue remain.
• Remove crabs and repeat with any remaining crabs. Serve with distilled vinegar and drawn butter on newspaper-covered tables. Sides like corn on the cob , cornbread , and coleslaw are commonly served alongside.

COPYCAT BOILING CRAB RECIPE

Steps:

• Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris.
• Cook crawfish by boiling in hot water with the Louisiana Crawfish Boil, quartered lemon, potatoes, corn and sausage (add potatoes, corn, and sausage 15 minutes prior to crawfish). While they are cooking make the sauce:.
• Melt the margarine over low heat in a large saucepan. Add garlic and saute until translucent.
• NOTE: This will get salty fast with the Cajun seasoning and Old Bay, so add them in tiny, tiny amounts. Add Cajun Seasoning, Old Bay, cayenne pepper (start with 3 t. then add more for spiciness), lemon pepper, paprika, and liberally add Louisiana Hot Sauce. When you have the mixture right, add a tiny bit of lemon juice (roughly 1/4 lemon).
• Simmer for 10 minutes and check for flavor. Add more cayenne, paprika, or hot sauce as desired.
• Drain the boiling water (or ladle out the crawfish, sausage, and vegetables) and mix the sauce in with them. Serve with hot crusty french bread.