Seafood Boil Garlic Butter Sauce

this video will show you how to make a garlic butter sauce for a seafood Cajun style it makes enough sauce for 4 to 5 pounds of seafood you're gonna start with 6 to 7 cloves of chopped or minced garlic feel free to use the entire bulb if you love garlic like I did I use 5 sticks of butter 5 tablespoons of garlic powder 2 tablespoons of sweet paprika 3 tablespoons of lemon pepper seasoning 2 tablespoons of Cajun seasoning and 2 tablespoons of dried parsley feel free to mix up your dried herbs you could do oregano or basil your choice there we're going to flavor our water for the corn and the potatoes you're gonna see the list to your liking so I've added salt to the water I've added a lemon as well as juice three bay leaves and about three cap full of liquid veterans crab boil so it's really up to you who you're cooking for us - how much salt you add to the water etc the lemon will help the crabs peel very very easily so you want to have some type of acid you can also use white wine so as the magic happens I then add my corn and my potatoes so I added six mini corns and about nine baby red potatoes I'm gonna boil these until they are tender and you've really got to boil them until potatoes are tender the corn is already cooked so you're gonna boil it so the potatoes are tender and I put them on another part of the stove to cook so as they're cooking I'm gonna start the butter sauce I'm adding the five sticks of butter and then I'm going to add my chops for minced garlic I want to keep my fire on low because I don't want to burn the butter the butter can easily burn at a higher temperature so I'm gonna let that melt as well as let the garlic and fuse the butter once that have started to melt I'm going to go ahead and make sure that my fire is where it needs to be and then I'm going to go ahead and add my seasoning then you want to mix this really well once she starts to mix it it's gonna become very fragrant so that's what you want you know let it slowly cook and as it does that you got to make sure that you have your shrimp already prepped and clean and your crab already washed and cleaned as well so here I've gone back to my corner potatoes because my potatoes are ready and because the crab legs are already cooked when you purchase them from the store or the farmers market I'm actually gonna add them to the water now because all I really want to do is let them warm throughout and I want them to get infused with that water with the seasoning so that I can season the crab well I see them done corn and potatoes with so I've added the crab legs I'm gonna put them and put it to the side I'm gonna let it sit then I'm gonna come back and add my shrimp to the actual butter sauce you can get shrimp with the shell on or shrimp with a show-off it's up to you and I'm going to go ahead and toss this a mixture throughout and make sure all of my shrimp are coated you're gonna let the shrimp cook a roughly on the low temperature anywhere between 6 to 10 minutes it really depends on the size of the shrimp but one thing I can tell you you want to make sure that your shrimp remain AC you don't want to overcook your shrimp to where they form and oh if the head of the shrimp and the tail of the shrimp touch you have overcooked your shirt's you do not want chewy shrimp so at this point I'm coming back to show you that my shrimp have poached in the butter sauce and they are not forming and oh they are forming HC and that's what we want so we can do a happy dance we did not overcook the shrimp and what I'm gonna start doing now is ladling my sauce into my serving bowl because I was soft at the bottom and then as I put my seafood into the bowl I want to start layering the sauce over the seafood the corn and potatoes so I'm just gonna kind of fast forward at this point and readjust the camera so I'm starting to put the crab legs potatoes in the corn into the serving bowl and then ladling my sauce over each layer you can layer as much or as little as you like because what you're able to do at the end and what I like to do when I'm serving my guests after I ladle the sauce into the serving bowl I like to leave a No to put into little serving dishes or containers or even on a plate so that my guests can actually chop up the sauce as they eat I hope you've enjoyed this video please comment below and let me know what videos you would like for me to create and please subscribe to my channel at the girlie show and share the video with family and friends on your social media platforms see you soon bye

Channel: The Gurley Chef

Views: 1,365,127

Keywords: seafood for beginners, spicy cajun shrimp boil, boiling crab sauce recipe, garlic butter sauce for seafood, the gurley chef, atlanta chef, juicy crab sauce recipe, juicy crab restaurant, juicy crab atlanta, juicy crab, private chef, personal chef

Id: vwhW4o1Xzy0

Length: 5min 42sec (342 seconds)

Published: Sat Jun 01 2019