The boom boom sauce could be a little bit better though, it was a little weak.

boom boom sauce

shrimp

shrimp and fries

Corn was good but we were better once I added salt.

corn

steam platters

Royal reds

The gumbo was not New ORLEANS it had red sauce in it tasted more like soup.

gumbo

shrimp dinner

my daughter had the fried crawfish dinner.

fried crawfish dinner

boiled potatoes

The crawfish were really good and plentiful.

boiled crawfish

In a medium mixing bowl, add 1 cup of mayonnaise and 1 tablespoon of Sriracha sauce. Mix well until fully combined.

Combine Base Ingredients

Sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of onion powder into the bowl. Stir until the mixture is smooth and the powders are evenly distributed.

Add Dry Seasonings

Pour in 1 tablespoon of lemon juice and 1 tablespoon of honey to the mixture. Blend thoroughly to ensure all ingredients are well combined.

Incorporate Wet Ingredients

Add 0.5 teaspoons of salt, 0.5 teaspoons of black pepper, and 0.5 teaspoons of chili flakes to the bowl. Stir the mixture again to combine the seasonings evenly.

Season the Sauce

Taste the sauce and adjust the spiciness by adding more Sriracha or chili flakes if desired. Mix again after any adjustments.

Taste and Adjust

Cover the bowl with plastic wrap or transfer the sauce to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld.

Refrigerate

Mayonnaise

Sriracha sauce

Garlic powder

Onion powder

Lemon juice

Honey

Salt

Black pepper

Chili flakes

In a mixing bowl, combine the peeled and deveined shrimp with minced garlic, olive oil, lemon juice, paprika, salt, and black pepper. Toss until the shrimp are well coated.

Prepare the Shrimp

Allow the shrimp to marinate for at least 15 minutes to absorb the flavors.

Marinate

Heat a skillet over medium-high heat. Add the marinated shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque.

Cook the Shrimp

Once cooked, remove the shrimp from heat and sprinkle with chopped parsley before serving.

Garnish

shrimp, peeled and deveined

garlic cloves, minced

olive oil

lemon juice

paprika

salt

black pepper

fresh parsley, chopped

In a medium bowl, combine the shrimp, olive oil, garlic powder, paprika, salt, black pepper, and lemon juice. Toss until the shrimp are evenly coated.

Cover the bowl with plastic wrap and let the shrimp marinate for at least 15 minutes to enhance the flavor.

Let the Shrimp Marinate

While the shrimp is marinating, preheat your oven according to the instructions on the French fries package. Spread the frozen fries on a baking sheet in a single layer and bake for the time specified on the package, usually about 20-25 minutes, or until golden and crispy.

Cook the French Fries

In a large skillet over medium-high heat, add the marinated shrimp. Cook for about 2-3 minutes on each side, or until they are pink and opaque. This should take about 6-8 minutes total.

Once both the shrimp and fries are cooked, serve them on a plate. Garnish with fresh parsley for a touch of color and extra flavor.

Serve

Shrimp

Olive oil

Paprika

Frozen French fries

Fresh parsley (for garnish)

Start by removing the husks and silk from the ears of corn. Rinse them under cold water to clean any remaining silk.

Prepare the Corn

Fill a large pot with water and bring it to a boil over high heat. Once boiling, carefully add the cleaned corn on the cob. Boil for 5-7 minutes until the corn is tender.

Boil the Corn

Remove the corn from the boiling water and let it cool for a minute. Sprinkle with salt to taste. If desired, spread butter over the corn for added flavor.

Season the Corn

Serve the seasoned corn on the cob immediately while it’s warm, allowing guests to enjoy it with additional salt or butter if they prefer.

Fresh Corn on the Cob

Butter (optional)

Rinse the broccoli, cauliflower, and snow peas under running water. Slice the carrot into thin rounds.

Prepare the Vegetables

If using shrimp, ensure they are peeled and deveined. For tofu, cut it into 1-inch cubes.

Prepare the Proteins

Fill a steamer pot with water and bring it to a boil. Place the broccoli, cauliflower, carrots, and snow peas in the steamer basket. Cover and steam for about 5-7 minutes or until the vegetables are tender but still vibrant in color.

Steam the Vegetables

In a separate pan, heat a little sesame oil over medium heat. Add the shrimp and cook for about 3-4 minutes until they turn pink and opaque. For tofu, sauté in the same pan until golden on all sides, about 5-7 minutes.

Cook the Proteins

In a bowl, mix the soy sauce, garlic, ginger, salt, and pepper. Drizzle this mixture over the steamed vegetables and cooked proteins. Toss gently to coat and serve hot.

Season and Serve

Broccoli florets

Carrot, sliced

Cauliflower florets

Snow peas

Shrimp, peeled and deveined

Firm tofu, cubed

Soy sauce

Sesame oil

Garlic, minced

Ginger, grated

Start by gathering all the ingredients on your kitchen counter. Rinse the royal red shrimp under cold water to remove any impurities.

Prepare the Ingredients

Peel and mince the garlic cloves finely. Set aside.

Mince the Garlic

In a large skillet, melt the butter over medium heat until it is fully liquefied and begins to bubble slightly.

Melt the Butter

Add the minced garlic to the melted butter and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté the Garlic

Add the royal red shrimp to the skillet, stirring gently to coat them in the garlic butter. Cook for about 4-5 minutes until the shrimp turn pink and opaque.

Squeeze the juice of both lemons over the shrimp. Season with salt, black pepper, and red pepper flakes. Stir well to combine.

Season the Dish

Remove the skillet from heat and stir in the chopped fresh parsley for a burst of freshness.

Finish with Parsley

Serve the royal red shrimp hot, garnished with additional parsley and lemon wedges on the side, if desired.

Royal Red Shrimp

Garlic

Butter

Lemon

Fresh Parsley

Black Pepper

Red Pepper Flakes

Heat olive oil in a large pot over medium heat.

Step 1

Add chopped onion, bell pepper, and celery to the pot and sauté for about 5-7 minutes until softened.

Step 2

Stir in minced garlic and cook for an additional minute until fragrant.

Step 3

Add the sliced Andouille sausage and cubed chicken breast to the pot. Cook for about 5-7 minutes until the chicken is browned.

Step 4

Pour in the chicken broth and crushed tomatoes. Stir to combine all the ingredients.

Step 5

Add the bay leaves, paprika, cayenne pepper, thyme, salt, and black pepper. Stir well.

Step 6

Bring the mixture to a boil, then reduce heat and let it simmer for about 30 minutes, stirring occasionally.

Step 7

After 30 minutes, add the shrimp and cook for an additional 5 minutes until shrimp are pink and cooked through.

Step 8

Step 9

Ladle the gumbo into bowls and garnish with sliced green onions and chopped parsley.

Step 10

Serve hot and enjoy your delicious gumbo!

Step 11

Onion, chopped

Bell pepper, chopped

Celery, chopped

Andouille sausage, sliced

Chicken breast, cubed

Chicken broth

Crushed tomatoes

Bay leaves

Cayenne pepper

Thyme, dried

Green onions, sliced

Fresh parsley, chopped

Start by rinsing the shrimp under cold water and patting them dry with a paper towel. Set aside.

In a large skillet, heat the olive oil over medium-high heat. Allow it to heat for about 1 minute until it shimmers.

Heat the Pan

Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.

Sauté Garlic

Add the shrimp to the skillet in a single layer. Season them with salt, black pepper, and red pepper flakes. Cook for about 2-3 minutes on one side until they turn pink and opaque.

Flip the shrimp over and cook for an additional 2-3 minutes on the other side until fully cooked.

Flip the Shrimp

Reduce the heat to low and add the butter and lemon juice to the skillet. Stir gently to coat the shrimp and let the butter melt.

Add Butter and Lemon Juice

Remove the skillet from heat. Transfer the shrimp to a serving dish, garnish with chopped parsley, and serve immediately.

Garnish and Serve

Shrimp (peeled and deveined)

Garlic (minced)

Red pepper flakes

Fresh parsley (chopped)

In a medium bowl, combine the peeled crawfish tails with buttermilk and hot sauce. Let them soak for at least 30 minutes to enhance their flavor and tenderness.

Soak the Crawfish

In a shallow dish, mix together cornmeal, all-purpose flour, Cajun seasoning, salt, and black pepper until well combined.

Prepare the Breading

In a large deep skillet or frying pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Remove the crawfish from the buttermilk mixture and allow excess liquid to drip off. Dredge the crawfish in the breading mixture, ensuring they are evenly coated.

Bread the Crawfish

Carefully add the breaded crawfish to the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove them and place them on paper towels to drain.

Fry the Crawfish

Serve the fried crawfish hot with lemon wedges and remoulade sauce on the side for dipping.

Serve the Dish

Crawfish tails, peeled

Buttermilk

Hot sauce

Cornmeal

All-purpose flour

Cajun seasoning

Vegetable oil

Lemon wedges

Remoulade sauce

Start by washing the potatoes under cold running water to remove any dirt or debris. You can choose to peel them or leave the skins on, depending on your preference.

Prepare the Potatoes

If you prefer smaller pieces for quicker cooking, you can cut the potatoes into quarters or halves. If leaving whole, ensure they are of similar size for even cooking.

Cut Potatoes (optional)

In a large pot, add 2 liters of water and 1 tablespoon of salt. Bring the water to a rolling boil over high heat.

Boil Water

Once the water is boiling, carefully add the prepared potatoes to the pot. Ensure they are fully submerged in the water.

Add Potatoes

Reduce the heat to medium and allow the potatoes to boil for about 15-20 minutes, or until they are fork-tender. You can check for doneness by piercing a potato with a fork; it should go through easily.

Cook the Potatoes

Once cooked, carefully drain the potatoes in a colander to remove excess water.

Drain the Potatoes

Return the drained potatoes to the pot. Add 2 tablespoons of butter, and season with black pepper to taste. Toss gently to coat the potatoes in butter.

Add Butter and Season

Sprinkle the chopped fresh parsley over the potatoes for added flavor and a pop of color. Serve hot as a delicious side dish.

Boom Boom Sauce

Shrimp

Shrimp And Fries

Corn

Steam Platters

Royal Reds

Gumbo

Shrimp Dinner

Fried Crawfish Dinner

Boiled Potatoes

Boiled Crawfish