Copycat Boiling Crab Whole Sha-Bang Shrimp
The famous Boiling Crab Whole Sha-Bang sauce made at home — a buttery, garlicky, Cajun-spiced shrimp toss with lemon and heat that rivals the restaurant original
25 minutes, 4 Servings
The famous Boiling Crab Whole Sha-Bang sauce made at home — a buttery, garlicky, Cajun-spiced shrimp toss with lemon and heat that rivals the restaurant original
25 minutes, 4 Servings
Ingredients
Whole Sha-Bang Sauce
| 1 cup (2 sticks) | Unsalted butter |
| 1 medium | Shallot, minced |
| 8 | Garlic cloves, minced |
| 2 Tbsp. | Old Bay seasoning |
| 1 Tbsp. | Cajun seasoning |
| 1 Tbsp. | Smoked paprika |
| 1 tsp. | Lemon pepper seasoning |
| 1 Tbsp. | Brown sugar |
| ½ tsp. | Cayenne pepper |
| 1 Tbsp. | Hot sauce (Louisiana-style) |
| 1 | Lemon, juiced and zested |
| 2 Tbsp. | Fresh parsley, minced |
| Salt, to taste |
Shrimp
| 2 lbs. | Large shrimp, shell-on, deveined |
| ½ tsp. | Salt |
Preparation
Make the Sha-Bang Sauce
| 1. Melt butter in a large skillet over medium heat. |
| 2. Add shallot and cook, stirring, for 2 minutes until softened. |
| 3. Add garlic and cook for 1 minute until fragrant. |
| 4. Add Old Bay, Cajun seasoning, smoked paprika, lemon pepper, brown sugar, and cayenne. |
| 5. Stir and cook the spice mixture for 2 minutes. |
| 6. Stir in hot sauce and lemon juice. |
| 7. Reduce heat to low and simmer the sauce for 5 minutes. |
| 8. Remove from heat, stir in lemon zest and parsley, and season with salt to taste. |
| 9. Transfer sauce to a bowl and set aside. |
Cook the Shrimp
| 10. Pat shrimp dry with paper towels and season with salt. |
| 11. Return the skillet to medium-high heat. |
| 12. Add shrimp in a single layer and cook for 1 to 2 minutes per side until pink and just cooked through. |
| 13. Pour the sha-bang sauce over the shrimp and toss to coat. |
| 14. Serve immediately with crusty bread or white rice. |
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