Kung Pao Shrimp Boil
“A Fun Twist on a Classic!”
Ingredients:
4 quarts hot water
1 large red onion or yellow onion, sliced into 4 - 6 wedges
1 garlic bulb (whole head), halved horizontally
½ cup of Chili oil with black Bean
2 tbs of sriracha hot sauce
3 ½” slices of fresh ginger, skin on
1 cinnamon stick
2 tbs of star anise
2 tbs of coriander seeds
1 1/2 lbs medium red potatoes, cut into fourths
Salt and pepper to taste
4 ears corn, husked, cut onto fourths or broken into halves
14 oz. andouille sausage, sliced into 1-inch thick pieces
1 1/2 lbs shrimp, deveined, peeled if preferred
6 Tbsp unsalted butter, melted
3 lemons, halved
2 Tbsp minced fresh mint
¼ cup of toasted, salted peanuts
Instructions:
1. Boil water with seasons. Fill a large stockpot with 4 quarts of water. Stir in onion, garlic, chili oil, sriracha, ginger, cinnamon stick, star anise, 2 lemons, and coriander. Bring mixture to boil over medium-high heat.
2. Add potatoes to the stockpot and let cook, nearing tender, about 10-15 minutes.
3. Add corn and continue to cook for 3 minutes, and sausage and cook 4 minutes more.
4. Briefly cook shrimp in the pot and cook until just opaque and pink.
5. Drain mixture (you can reserve 1 cup of broth if you’d like for serving) and spread on large platter or baking sheet.
6. Drizzle with melted butter and lemon juice. Sprinkle with peanuts, mint, and salt and pepper to taste
