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.
Spicy Sweet Chili Sauce
The third sauce I’ll show you is the spicy sweet chili sauce. Spicy sauce that originates from Thailand. It’s made with rice vinegar, water, white sugar, garlic cloves, soy sauce (or fish sauce), cayenne pepper, and sambal oelek. Sticky, glossy, and fiery. Here’s how to make it:
- Ingredients:
- 1/2 cup of rice vinegar
- 1/2 cup of water
- 1/2 cup of white sugar
- 4 cloves of garlic, minced
- 2 tablespoons of soy sauce (or fish sauce)
- 1/4 teaspoon of cayenne pepper
- 2 tablespoons of sambal oelek
- Preparation:
- In a small saucepan over medium-high heat, bring the vinegar, water, sugar, garlic, soy sauce, and cayenne pepper to a boil. Stir to dissolve the sugar.
- Reduce the heat and simmer until the sauce is slightly thickened, about 15 to 20 minutes.
- Stir in the sambal oelek and remove from the heat. Let the sauce cool slightly before serving.
- You can make the sauce ahead of time and store it in an airtight container in the refrigerator for up to a month.
To serve the spicy sweet chili 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 sweetness and spiciness by adding more or less sugar, cayenne pepper, or sambal oelek. The spicy sweet chili sauce will add a contrast of flavors to your seafood boil and make it more interesting.
Other Sauce Options
The last section I’ll show you is the other sauce options. There are many other sauces that you can use for your seafood boil, such as garlic butter or lemon-parsley sauce. They are easy to make and delicious. Here are some examples:
- Garlic butter sauce: This is a simple and classic sauce that goes well with any seafood. To make it, you’ll need to melt some butter in a small saucepan over low heat. Then, add some minced garlic and cook until fragrant. Next, add some lemon juice and parsley and stir to combine. Finally, season with salt and pepper to taste. This sauce is rich, buttery, and garlicky. It enhances the flavor of the seafood and vegetables.
- Lemon-parsley sauce: This is a light and refreshing sauce that goes well with any seafood. To make it, you’ll need to whisk together some olive oil, lemon juice, parsley, and garlic in a small bowl. Then, season with salt and pepper to taste. This sauce is bright, zesty, and herbal. It adds a burst of freshness to the seafood and vegetables.
To serve the other sauce options, you can either drizzle them over the seafood and vegetables, or serve them on the side as a dip. You can also experiment with different herbs, spices, or acids to create your own sauce. The other sauce options will add some variety and flavor to your seafood boil and make it more enjoyable.
FAQ
How do you thicken the sauce if it’s too thin?
You can thicken the sauce by adding some cornstarch or flour dissolved in water. You can also reduce the sauce by simmering it over low heat until it reaches the desired consistency.
How do you thin the sauce if it’s too thick?
You can thin the sauce by adding some water, broth, or milk. You can also reheat the sauce over low heat and stir it until it becomes smooth and pourable.
How do you make the sauce more spicy or less spicy?
You can make the sauce more spicy by adding more hot sauce, cayenne pepper, or red pepper flakes. Also you can make the sauce less spicy by adding more sugar, honey, or ketchup. You can balance the spiciness with some acidity, such as lemon juice or vinegar.