Viet Cajun Shrimp Boil Wrapped In Banana Leaves Recipes

VIET-CAJUN SEAFOOD BOIL

Steps:

• In a small saucepan, melt butter over medium heat. Add garlic, lemongrass, cayenne, and salt. Simmer until softened and flavors combine, about 5 minutes.
• Add water, lemongrass, garlic, ginger, fish sauce, Cajun seasoning, and Old Bay into large stockpot. Bring to a boil and simmer until flavors combine, about 5 minutes. The broth should be flavorful and spicy, almost too salty.
• Add potatoes and sausages. Cover and boil for 8-10 minutes, until potatoes are almost done. (The potatoes and sausages take longer to cook than clams, shrimp, and corn.)
• Add clams, shrimp, and corn. Cover and boil until clams open and shrimp are pink and curled, about 4-5 minutes.
• Using a mesh strainer, transfer potatoes, sausages, clams, shrimp, and corn to a tray. Leave behind broth and aromatics (garlic, ginger, lemongrass). Cover tray loosely with foil and set aside.
• Bring broth to a boil. When the broth is furiously simmering, add lobsters. Cover and boil until cooked through, about 10-12 minutes. The lobsters should be bright red. Transfer to tray with tongs, making sure to remove the foil first. Scatter with sliced green scallions.
• Serve with Spicy Garlic Butter Sauce divided evenly into 4 ramekins. Also, serve the broth in small bowls for additional dipping. Enjoy!

SHRIMP AND BANANA

Steps:

• Sear the shrimp on one side in a skillet on medium-high heat with a little bit of vegetable oil, salt and pepper. Add the shallots and garlic. Once the shrimp are partially cooked, after about 1 minute, remove from the skillet. Next, add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute.
• Add the water/soy mix, sambal and honey and saute another minute until heated through. Return the shrimp to the skillet and finish cooking, 2 to 3 minutes. Finish with the lime juice and cilantro, and then season again if necessary.
• Spoon the banana sauce into bowls. A small concave vessel with a large bell is best. Place 5 shrimp to a bowl on top of the sauce. Garnish with onion sprouts.

VIETNAMESE CAJUN SEAFOOD BOIL

Steps:

• Rinse the seafood. Rinse the shrimp and crab legs. Scrub and soak the clams in cold salted water for 30 minutes then rinse the clams until the water becomes clear. Set aside.
• Make the broth. In a large stockpot, fill the pot halfway (about 1 gallon) with water. Add the lemongrass, garlic, ginger, fish sauce, old bay, lemon, and salt. Cover and bring to a boil over high heat. Then reduce the heat to medium-low and simmer for 15 minutes.
• Add the seafood and vegetables. Add the potatoes and return to a gentle boil. Uncover and boil on medium-high for 15 minutes. After 15 minutes, add clams and sausage. Cover the pot and boil on medium-high for 5 minutes. Lastly, add crab legs, shrimp, and corn. Cover pot, and let the mixture stand on low heat until the shrimp and clams are cooked through about 3-5 minutes. The seafood is cooked when the shrimp turns pink and the clams open. Using a colander, drain the seafood and discard the water. Discard the lemongrass, lemons, ginger, and garlic. Set aside.
• Make the garlic butter sauce. In a small mixing bowl, mix together the old bay, paprika, cayenne pepper, black pepper and sugar until combined. Next in a large skillet over medium heat, add the butter and minced garlic. Saute the garlic until fragrant. Then add the seasoning mix, lemon juice and Louisiana hot sauce. Stir until combined. Turn off heat and set aside.
• Mix together. Transfer the seafood and vegetables to a large mixing bowl and toss the seafood with the butter sauce evenly coats the seafood. Garnish with cilantro and serve with lemon and salt and pepper.

SHRIMP BOIL

Steps:

• Over high heat, bring 2 gallons water, 1/4 cup seafood seasoning and 1/8 Cajun spice to a boil. Add the potatoes and corn and cook until potatoes are soft to the touch, 15 to 18 minutes. Next, add the onions and continue to cook for 2 minutes. Next, add the sausage and shrimp and cook until the shrimp are bright pink, a final 3 to 5 minutes. Remove from the water with a strainer.
• Next, in a large bowl, blend the remaining 1/4 cup seafood seasoning, 1/8 cup Cajun spice with the butter. Whisk together and toss with the cooked boil, tossing to well coat. Serve.

CAJUN SPELT

Steps:

• Combine the spelt with 1 1/2 cups of water in a medium saucepan. Bring to a boil, reduce heat to medium low, cover and simmer until most of the water is absorbed and the grains are tender but still chewy, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Let cool completely (spelt can be made up to a day ahead).
• Heat the oil in a large nonstick skillet over medium-high heat. Add the bell pepper, scallion whites, celery and Canadian bacon and cook, stirring frequently, until the vegetables are crisp-tender and the ham is lightly browned, about 4 minutes. Add the garlic and Cajun seasoning and cook, stirring, for 1 minute. Add the spelt, tomatoes, scallion greens and 1/2 teaspoon salt cook, stirring, until the spelt and tomatoes are warmed through, about 2 minutes. Transfer to a serving dish and serve hot.

YUCATAN PORK BAKED IN BANANA LEAVES: COCHINITA PIBIL

Steps:

• Run the banana leaves under warm water for about 5 minutes to defrost. Line a medium baking dish with the banana leaves.
• Combine the achiote paste, garlic, vinegar, orange juice, and salt in a blender until smooth. In a large bowl, rub the achiote mixture into the meat. Place the meat in the prepared baking dish. Wrap the meat with banana leaves. Cover container and refrigerate for 24 hours.
• After meat has marinated, preheat oven to 375 degrees F.
• Add 1 cup water to the baking dish. Bake the meat until fork tender, about 2 hours.
• Serve wrapped meat on a bed of steamed white rice with Marinated Red Onions and Habanero Salsa on the side. Alternatively, remove meat from banana leaves and wrap in fresh, warm tortillas with Marinated Red Onions and Habanero Salsa on top.
• In a dry skillet, lightly toast the habanero chiles. Stem, seed, and roughly chop the peppers. Combine all ingredients in a blender until smooth. Pour into a small serving bowl. Cover and refrigerate until ready to serve.

YJ'S FISH AND BANANA LEAVES

Steps:

• Preheat oven to 325 degrees F. Tear the banana leaves in half and place 4 ounces of tilapia in the center of each leaf. Lay vegetables and olives or raisins across the top of fish. Squeeze 1/4 lemon on each piece. Drizzle olive oil over top, season with salt and pepper, to taste and top with orange peels. Wrap ingredients in the leaves and bake for 15 to 18 minutes.