Louisiana Spicy Shrimp Recipe (Boiling Crab – Whole Sha-Bang Style)

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Good for up to 3.5 to 4 lbs of shrimp!

Now you can make Boiling crab’s The Whole Sha-bang seasoned seafood in the comfort of your home! This step-by-step guide is easy to follow and is extremely close to the real thing. Your friends and family will be so impressed!

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30 Comments

  1. tried it-loved it! I've never been to the Boiling Crab (I'm a Boathouse fan) but this recipe comes very very close to it. I did decrease the Old Bay seasoning and the cayun seasoning to one tbs each because I found it just a tad too salty the next morning when I was having left over. thank you so much for sharing this recipe!

  2. Oh my gosh!!! That was sooooooo delicious. Thank you for the recipe. Much more affordable than Boiling Crab with the whole family! I did make my own Old Bay spice and Cajun spice which I incorporated into your recipe.

  3. This is a great recipe for the taste but when I first made it, the sauce would be really "grainy" due to all the spices. It was also on the saltier side. To make the sauce slightly thicker and to get rid of the "graininess", take a cup of the boiled shrimp water and add 3 tbsp of cornstarch mix the water and cornstarch and then mix it into the sauce. I did it while the shrimp was already in the sauce so I just stirred it over low heat for a few minutes and it did dissolve the spices and thickened the sauce! It didn't dilute the taste! Good luck!

  4. I have done it turns out great, but my ingredients don't totally dissolved and I have been doing it for even more than 30 minutes at sometimes it seems like a clutter to the bottom of the pan???? What am I doing wrong

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