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