Inspired by my wildly successful cookies last week, I’ve been open to trying out some other cooking adventures. I wasn’t going to seek anything out (that would require effort), but I was scrolling through Facebook and found my next challenge. A friend’s dad posted a relatively quick and easy recipe for a shrimp and crab boil, and it was off to the races.
I can count on one hand how many times I’ve eaten shrimp that weren’t in popcorn form. I can count on a snake’s hands the number of times I’ve had crab. But for whatever reason, I’ve always wanted to try a crab boil. They look delicious, and this was my golden opportunity. Off to the grocery store.
Ironically I had the spices this time around, but pretty much nothing else. Obviously I don’t typically do the grocery shopping in this house because I’m not the responsible one, but this was especially new territory for me. Like lemons. How do you pick out a lemon? Who knows? But one in particular was eyeing me up, so it came home with me. After that, the rest kind of fell in place.
Probably not the highest quality ingredients, but I wasn’t going to know the difference. I took some liberties with a few things, and if you have a problem with that, start your own blog. The Peppermint Stick ice cream is optional. Time to cook.
I knew pretty early on that I was going to need more than one sheet pan (2) and a pot to boil everything in (3). This wasn’t necessarily hard, but I was certainly over my
skis snowskates with this one. I persevered, however, because I’m an adult and I’m persistent. I boiled a bunch of stuff, mixed some seasonings, and filled some baking sheets. Tossed those bad boys in the oven, added the lemon, and voila.
I would maybe recommend not making this much food for two people. It’ a tad much. I have no idea if I did any of this correctly, but it tasted good, and I guess that’s really the point. Before too long I will have my own restaurant in Las Vegas. Thanks for joining me on my journey. Onward and upward.
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