Sha Cha Seafood Boil
Serves 4
20 mins prep
25 mins cook
45 mins total
A sensational seafood boil featuring head-on shrimp, clams, snow crab clusters, baby red potatoes, and corn, all brought together with the unique flavors of Bull Head Sha Cha Sauce. The dish is seasoned with a blend of spices and served with a flavorful dressing, making it perfect for summer gatherings.
0 servings
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1 : Clean the seafood and vegetables. 2 : Fill a large pot with 10-12 cups of cold water. 3 : Squeeze the juice from lemons and add them to the pot with halved garlic bulb, quartered onion, bay leaves, ginger, salt, black pepper, smoked paprika, and cayenne pepper. 4 : Add halved baby red potatoes and boil for 10 minutes or until slightly tender. 5 : Add snow crab clusters, clams, and corn pieces. Cover and cook for 5 minutes. 6 : Add shrimp, cover and cook for an additional 2-3 minutes until pink. 7 : Remove everything from the pot using a slotted spoon and transfer to a serving platter. Alternatively, strain the broth and reserve 1 cup. 8 : Heat oil in a saucepan and add Sha cha sauce, soy sauce, oyster sauce, cayenne pepper, and chili flakes. Stir well. 9 : Add reserved broth and simmer for 3 minutes. 10 : Pour the Sha cha dressing over the seafood and garnish with cilantro. Enjoy!
