Recipe for King’s Seafood Boil by Phillippi Creek Village Oyster Bar | Suncoast View

Recipe for King’s Seafood Boil by Phillippi Creek Village Oyster Bar | Suncoast View
GF Default - Watch How Phillippi Creek Oyster Bar Makes Their King's Seafood Boil | Suncoast View

SARASOTA (WWSB) - King’s Seafood Boil­­

Phillippi Creek Village Oyster Bar

Chef Pedro Flores

½ lb mussels, steamed and opened

1 lb king crab, steamed and legs cut into thirds

½ lb shrimp, shell on, steamed

4 each cold water lobster tails, broiled with butter

½ lb red bliss potatoes, lightly steamed, quartered, broiled with butter for 8 minutes

1 ear corn on the cob, steamed, cut into quarters

1 cup butter, salted, softened

2 tbsp seasoning salt

1 tbsp paprika

½ tsp cumin

2 tsp brown sugar

1 tsp sea salt

1 tbsp garlic, minced

1 tbsp lime juice, fresh

Mix butter and all seasoning ingredients in large mixing bowl. Add seafood, potatoes and corn. Toss evenly. Serve hot with garlic bread.

Yields 2 servings

In a hot wok, add light olive oil. Toss in vegetables and egg. Add garlic and ginger. Quick sautee. Add shrimp and sautee. Add cooked rice, sesame oil and ponzu sauce.

Coat calamari with salt and pepper seasoned chick pea flour. Pan fry in a separate pan with olive oil.

Serve rice mixture with crispy calamari on top. Garnish with scallions.

Yields 2 servings

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