Ingredients:
2 pounds of shrimp
Snow crab clusters (Dungeness crab, king crab, or imitation crab meat)
1 pound petite gold potatoes
Corn
Longaniza/sausage
Seafood boil seasoning:
4 liters of water
2 Anaheim Peters (or hatch chili for flavor and spice)
2 green onion
1/2 large white onion
2 celery stick
3 tbsp mustard (yellow or dijon mustard)
2 large bay leaves
2 tbsp white vinegar
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1/2 tbsp white pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp sugar
1 tbsp chicken bouillon
Seafood boil sauce:
3 cups chicken broth
4 tomatillos
2 jalapeños (add 1 serrano for spice and flavor)
Handful of cilantro (if you don’t like cilantro use green parts of 3 onions)
1 cucumber
1/2 tbsp olive oil
2 sticks of butter
4 minced garlic cloves (add an additional 1 tbsp garlic powder if you love garlic taste)
1/2 large white onion
1 tbsp Mexican oregano
1/2 tbsp white pepper
Optional flavor enhancement 1 tbsp chicken bouillon or my favorite for this recipe Lee brand vegetable soup mix
Juice of 1 lemon
Instructions:
In a large pot, bring 4 liters of water to a boil.
Add Anaheim peppers, celery stalks, green onions, white onion, mustard, bay leaves, white vinegar, soy sauce, Worcestershire sauce, white pepper, garlic powder, onion powder, sugar, and chicken bouillon. Mix well and bring to a medium heat.
Add petite gold potatoes and corn to the pot. Boil until potatoes are soft.
In a blender, combine chicken broth, ginger, tomatillos, jalapeños, serrano pepper, cilantro, and cucumber. Blend until smooth.
In a separate pan, melt butter with a little olive oil to prevent burning. Add minced garlic and white onion. Cook until onions are soft.
Add the blended ingredients to the pan. Mix and bring to a boil.
Add white pepper, Mexican oregano, and lemon juice. Cook for 5-6 minutes on medium-low heat.
Adjust salt to taste or enhance with chicken bouillon.
Remove corn from the pot and add shrimp and snow crab. Boil for 2-3 minutes with a lid on.
Serve the seafood boil with the prepared sauce on the side, Mexican longaniza, cucumber spears, Mexican pickled onions, and lemons.
Tips
-Make the sauce one day ahead and refrigerate for easy assembling the next day!
-8 Qt Pot was used for this recipe https://a.co/d/frh3gAz
-Mexican Oregano can be found at your local Mexican market or the spice aisle of your local -grocery store. If you are not able to find locally, it's available online https://a.co/d/8UMfPkK Feel free to customize the recipe to your liking and preferences. Enjoy your salsa verde seafood boil!
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