Evelyn Garcia’s Shrimp Boil
Ingredients
½ cup butter<br>
2 tablespoon minced ginger<br>
2 tablespoon minced garlic<br>
2 tablespoon thinly sliced lemongrass<br>
2 tablespoon minced shallots<br>
1 tablespoon dried Korean chili flakes<br>
6 Thai fresh chili peppers<br>
1/8 cup lime juice<br>
2 tablespoon fish sauce<br>
1 tablespoon chopped dill <br>
1 tablespoon chopped cilantro<br>
1 tablespoon chopped mint<br><br>
2 quarts water<br>
½ onion cut in half<br>
8 whole cloves garlic<br>
1 lemon cut in ¼ wedges<br>
4 tablespoon Cajun seasoning<br>
½ lb. Baby potatoes any color<br>
1 lb. unpeeled large or jumbo Shrimp<br>
Directions
In a saucepan, melt butter and add garlic ginger, lemongrass and shallots, sauté until translucent. <br><br>
Stir in Thai chili, Korean chili flakes and fish sauce. Finish off with lime juice, dill, cilantro, and mint. And, set aside.<br><br>
In a large pot, combine 2 quarts of water, onion, garlic, lemon, and Cajun seasoning and bring to a boil.<br><br>
Add potatoes and cook for 10 minutes or until tender.<br><br>
Add shrimp and cook for an additional 5 – 6 minutes.<br><br>
Strain Shrimp and potatoes and put in a mixing bowl. Coat with chili mixture.