Seafood Boil Sauce Recipe Spicy

If you’re looking for a fun and delicious way to enjoy seafood, you can’t go wrong with a seafood boil sauce recipe spicy. It’s a one-pot meal that combines different types of seafood and vegetables in a flavorful broth. You can customize it with your favorite ingredients and seasonings. But the best part of a seafood boil is the sauce. I’ll also give you some tips on how to prepare and serve the seafood boil and the sauces.

Seafood Boil Recipe

Before we get to the sauces, let’s talk about the seafood boil recipe. You’ll need the following ingredients:

• Seafood: You can use any combination of seafood you like, such as shrimp, crab legs, lobster, clams, mussels, crawfish, or oysters. You’ll need about 4 to 6 pounds of seafood for 4 to 6 servings.
• Vegetables: You can use any vegetables you like, such as corn, potatoes, garlic, mushrooms, carrots, or celery. You’ll need about 4 to 6 ears of corn, 2 to 3 pounds of potatoes, and a few cloves of garlic. You can also add some mushrooms, carrots, or celery for more variety and color.
• Seasoned broth: You’ll need a large pot of water and some seasonings to create a tasty broth for the seafood and vegetables. You’ll need about 12 cups of water, 1/4 cup of salt, 2 bay leaves, and 2 lemons cut in half. You can also add some other spices, such as black peppercorns, red pepper flakes, or Old Bay seasoning, for more flavor and heat.

To make the seafood boil, you’ll need to follow these steps:

• Fill a large pot with water and add the salt, bay leaves, lemons, and any other spices you like. Bring the water to a boil over high heat.
• Add the potatoes and cook for about 15 minutes, or until they are almost tender.
• Add the corn and cook for another 10 minutes, or until they are tender.
• Add the seafood and cook for another 10 to 15 minutes, or until they are cooked through and the shells open. Discard any unopened shells.
• Drain the pot and transfer the seafood and vegetables to a large platter or a baking sheet. Serve with the sauces of your choice.

To serve the seafood boil, you can either drizzle the sauce over the seafood and vegetables, or serve it on the side as a dip. You can also provide some extra tools, such as crackers, picks, or forks, to help you get the meat out of the shells.

Spicy Cocktail Sauce

The first sauce I’ll show you is the spicy cocktail sauce. Classic sauce that goes well with any seafood. It’s made with ketchup, horseradish, Worcestershire sauce, white wine vinegar, Tabasco, and garlic. Spicy, tangy, and sweet. Here’s how to make it:

• Ingredients:
  • 1 cup of ketchup
  • 1/4 cup of horseradish
  • 2 tablespoons of Worcestershire sauce
  • 2 tablespoons of white wine vinegar
  • 2 teaspoons of Tabasco sauce
  • 2 cloves of garlic, minced
  • Salt and pepper to taste
• Preparation:
  • In a small bowl, whisk together the ketchup, horseradish, Worcestershire sauce, vinegar, Tabasco, and garlic. Season with salt and pepper to taste.
  • Refrigerate the sauce until ready to serve. You can make the sauce ahead of time and store it in an airtight container in the refrigerator for up to a week.

To serve the spicy cocktail sauce, you can either drizzle it over the seafood and vegetables, or serve it on the side as a dip. You can also adjust the spiciness by adding more or less Tabasco sauce, or using a different type of hot sauce, such as Sriracha, Frank’s Red Hot, or Cholula. The spicy cocktail sauce will add a kick to your seafood boil and make it more exciting.

New Orleans Remoulade Sauce

The second sauce I’ll show you is the New Orleans remoulade sauce. Creamy and tangy sauce that originates from Louisiana. It’s made with mayonnaise, Dijon mustard, freshly squeezed lemon juice, finely chopped flat-leaf parsley, horseradish, Worcestershire sauce, white wine vinegar, Tabasco, and garlic. Similar to the spicy cocktail sauce, but with more ingredients and flavor. Here’s how to make it:

• Ingredients:
  • 1 cup of mayonnaise
  • 1/4 cup of Dijon mustard
  • 2 tablespoons of freshly squeezed lemon juice
  • 2 tablespoons of finely chopped flat-leaf parsley
  • 2 tablespoons of horseradish
  • 2 teaspoons of Worcestershire sauce
  • 2 teaspoons of white wine vinegar
  • 2 teaspoons of Tabasco sauce
  • 2 cloves of garlic, minced
  • Salt and pepper to taste
• Preparation:
  • In a small bowl, whisk together the mayonnaise, mustard, lemon juice, parsley, horseradish, Worcestershire sauce, vinegar, Tabasco, and garlic. Season with salt and pepper to taste.
  • Refrigerate the sauce until ready to serve. You can make the sauce ahead of time and store it in an airtight container in the refrigerator for up to a week.

To serve the New Orleans remoulade sauce, you can either drizzle it over the seafood and vegetables, or serve it on the side as a dip. You can also adjust the tanginess by adding more or less lemon juice, vinegar, or Tabasco sauce. The New Orleans remoulade sauce will add a zesty and creamy flavor to your seafood boil and make it more delicious.