Shellout' style Seafood
A popular Southeast Asian take on the Louisiana seafood boil from America, this dish is enjoyed by large groups of people that gather at seafood restaurants to enjoy boiled seafood in spices with rice or potatoes. Get your hands messy with this delicious recipe!
Let's start cooking!
Step 1 - Clean seafood
- Thoroughly rinse clams and mussels.
- Clean and devein both types of prawns. Cut river prawns in half down the back side, lengthwise.
Step 2 - Cook seafood
In a large pan on medium heat, add onions and garlic. Fry for 30 seconds until fragrant.
Add clams and mussels, then prawns.Substitute for any other kinds of seafood, including crabs, lobster, crayfish, razor clams, scallops - basically anything with a shell.
Sprinkle 2 Tbsp cajun spice, then cover and simmer for 10 minutes.
Add tomato, corn and simmer for another 10 minutes.Get ready for a mess! Lay a large plastic sheet on the table - the shells of the seafood can be discarded discarded right on the table!
Let's plate and serve!
Season to taste with salt and pepper and serve straight on the table!