Shrimp Boil with Boiling Crab’s Whole Shabang Sauce

the epicurious kat


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


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.



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.



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.


Adapted from :