Shrimp/crab Recipe

Name: Boatengs Cajun Creations Restaurants Shrimp/Crab Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 0.5 lbs shrimp, peeled and deveined (medium, 30-40 per lb); 0.5 lbs lump crab meat (picked through for shells); 2 tbs olive oil; 1 tbs fresh lemon juice; 2 tsp garlic, minced; 1 tsp smoked paprika; 1 tsp Kosher salt; 0.5 tsp freshly ground black pepper; 0.25 tsp red pepper flakes (optional); 3 tbs unsalted butter; 1 tbsp shallot, finely minced; 0.25 cups white wine (dry) or seafood broth; 1 tbs fresh lemon juice; 2 tbs flat-leaf parsley, chopped; 0 to taste salt (to taste); 0 to taste freshly ground black pepper (to taste); 6 slices toasted baguette slices or steamed rice; 4 wedges lemon wedges

Inspired by Boatengs Cajun Creations Restaurant

Time30m

Serves2

Make Shrimp/crab Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Seafood

1/2 lbs shrimp, peeled and deveined (medium, 30-40 per lb)

1/2 lbs lump crab meat (picked through for shells)

Marinade / Seasoning

2 tbs olive oil

1 tbs fresh lemon juice

2 tsp Garlic, minced

1 tsp Smoked paprika

1 tsp Kosher salt

1/2 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional)

Butter Sauce

3 tbs Unsalted butter

1 tbsp shallot, finely minced

1/4 cups white wine (dry) or seafood broth

1 tbs fresh lemon juice

2 tbs flat-leaf parsley, chopped

0 to taste salt (to taste)

0 to taste freshly ground black pepper (to taste)

To Serve

6 slices toasted baguette slices or steamed rice

4 wedges lemon wedges

Method

Seafood

Prep shrimp and crab

Pat the shrimp dry with paper towels. If frozen, thaw completely and drain. Gently pick through the lump crab meat to remove any cartilage or shells; break large lumps into bite-sized pieces.

Marinade / Seasoning

In a medium bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using). Whisk until blended.

Add the shrimp to the bowl and toss to coat. Let marinate at room temperature for 10–15 minutes (no more than 30 minutes) to avoid over-tenderizing the shrimp.

Cooking

Cook shrimp

Heat a large skillet over medium-high heat until hot. Add 1 tbs olive oil. Add marinated shrimp in a single layer and cook 1.5–2 minutes per side, until pink and opaque. Transfer cooked shrimp to a plate and keep warm.

Make butter sauce

Reduce heat to medium. In the same skillet, add 3 tbs butter. When butter melts, add 1 tbsp minced shallot and sauté 1–2 minutes until softened and translucent but not brown. Add 1/4 cup white wine (or seafood broth) and simmer 1–2 minutes to reduce slightly and cook off alcohol.

Stir in remaining 1 tbs lemon juice and the chopped parsley. Taste and adjust seasoning with salt and pepper as needed.

Combine with crab

Add the crab meat to the skillet and gently fold it into the butter sauce, warming it through for 1–2 minutes. Be gentle so the crab lumps remain intact. Return the cooked shrimp to the pan and toss briefly (30–45 seconds) just to coat and heat everything through.

To Serve

Transfer the shrimp and crab to a warmed serving dish. Spoon the butter sauce over the top. Garnish with additional chopped parsley and serve with toasted baguette slices or steamed rice and lemon wedges alongside for squeezing.

Serve immediately. Leftovers: refrigerate in an airtight container up to 2 days; gently reheat in a skillet with a splash of water or broth to avoid drying out.