Shrimp Boil with Boiling Crab’s Whole Shabang Sauce

the epicurious kat

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I love seafood and very spicy flavors. 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. The measurements in this recipe will feed 5-7 people.

What you’ll need:
4 lbs. of tiger shrimp
2 heads of fresh garlic
1.5 sticks of unsalted butter
2 lemons
2 tsp. Old Bay Seasoning
2 tsp. Louisiana Cajun Seasoning
2 tsp. lemon pepper
2 tsp. paprika
2 tsp. cayenne pepper

Optional but recommended:
4 ears of sweet white corn
1 package of your choice of sausage
6 red potatoes, cut in quarters

Preparation for shrimp:
Clean shrimp. I usually remove the whiskers and sharp point on head.
Cut 1 lemon into quarters, squeeze juice and drop…

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Peach Cobbler

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8 Fresh Peaches, peeled, pitted and sliced thinly

1/4 cup white sugar

1/4 cup brown sugar

1/4 teaspoon cinnamon

1 teaspoon lemon juice

2 teaspoon cornstarch

Combine all of the above, evenly coating the peaches. Pour in an 8 quart  baking dish and bake for 10 minutes in 425 degrees oven.

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1 cup flour

1/4 cup white sugar

1/4 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoon cold butter cut into small cubes

1/4 cup boiling water

Combine flour, sugar, salt and baking soda. Blend in butter with fingers until coarse. Stir in the water.

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Put spoonfuls of flour mixture over the baked peaches, or lay it flat over the peaches.

Mix 3 tablespoon of sugar and 1 teaspoon cinnamon and sprinkle all over the cobbler.

Return to oven and bake for 30 minutes or until golden brown.

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Adapted from : http://allrecipes.com/recipe/fresh-southern-peach-cobbler/