Rate this recipe
0/5
(0 Votes)
Ingredients
- 4 tablespoons chipotle chili powder
- 2 1/2 tablespoons kosher salt
- 2 tablespoons dried oregano
- 4 bay leaves
- 8 ounces Spanish chorizo, sliced into 1/4-inch-thick rounds
- 1 1/2 pounds red potatoes (about 16 small potatoes)
- 2 sweet onions with stems intact, peeled and quartered vertically
- 3 ears corn, husks removed and cut into thirds
- 4 pounds medium stone crab claws (about 16 claws)
- 1 1/2 pounds unpeeled large shrimp
- 4 jalapeños, thinly sliced
- 4 limes, cut into wedges
Details
Preparation
Step 1
Combine first 4 ingredients and 2 gallons water in a large stockpot over high heat; bring to a boil. Reduce heat to low, and simmer 30 minutes.
2. Add chorizo, potatoes, and onions to pot. Increase heat to medium-low. Simmer 17 minutes. Add corn; simmer 5 minutes. Add crab and shrimp to pot; simmer 3 minutes. Add jalapeños; simmer 2 minutes or until shrimp is cooked.
3. Drain mixture in a large colander in batches or remove everything with a large slotted spoon onto a large sheet pan. Discard bay leaves. Crack crab claws on each knuckle with a mallet or the back of a heavy knife to expose flesh. Squeeze half of lime wedges over the whole pile. Serve with remaining lime wedges and plenty of napkins.
You'll also love
- Crock-Pot Boston Butt Shoulder for... 1.5/5 (2 Votes)
- Pumpkin Spice Rum Cake 0/5 (0 Votes)
- Horseradish Herb Crusted Salmon 0/5 (0 Votes)
- Camarones Enchilado - Cuban Style... 0/5 (0 Votes)
- Poor Man's Lobster 0/5 (0 Votes)
- Pepper Jack Crab Bisque 0/5 (0 Votes)
Review this recipe