Seafood Boil (Michael Chiarello) Recipe

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Seafood Boil (Michael Chiarello)
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Ingredients
20
Count
Nutrition
1022
Calories
Total time
115
Minutes
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Ingredients:

Directions:

  1. Bring 6 quarts of water to a boil in a large pot. When water is at a full boil, salt generously and then add bay leaves, crab boil seasoning, fennel seeds, peppercorns, red pepper flakes, coriander seeds, and lemons. Return to a boil, add artichokes, and cover. Boil for 10 minutes and then add potatoes and onions; reduce heat to a simmer and return the cover to the pot. Simmer for 5 minutes and then add garlic and wine. Simmer, covered, until artichokes, onions, and potatoes are tender; as they vegetables become tender, remove them to a serving platter (the potatoes should take about 20 to 30 minutes, and then artichokes and onions, about 30 to 40 minutes).
  2. After you have removed all the vegetables, add the lobsters. Cook just until they begin to turn pink, about 3 minutes. Then add the clams; after 30 seconds, add shrimp. Cook until the shrimp turn pink and begin to curl and the clams open fully, about 5 minutes.
  3. Cut the onions in half. Cut the artichokes in half and scoop out and discard the chokes.
  4. Serve the shrimp, potatoes, onions, and artichokes with shallow bowls of melted butter, sea salt, and the Fennel Spice Rub for dipping, and with jars of hot sauce.
  5. Fennel Spice Rub:
  6. This is my favorite spice mixture. There is almost nothing it doesn't taste good on or in. Use it to make spice-encrusted pork ribs, chops, or tenderloin; veal chops; chicken breasts; duck; beef; liver; or eggplant; or add a teaspoon to lentil soup.
  7. 1 cup fennel seeds
  8. 3 tablespoons coriander seeds
  9. 2 tablespoons white peppercorns
  10. 3 tablespoons kosher salt
  11. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
  12. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1022.08 Kcal (4279 kJ)
Calories from fat 263.33 Kcal
% Daily Value*
Total Fat 29.26g 45%
Cholesterol 357.01mg 119%
Sodium 16693.43mg 696%
Potassium 2134.16mg 45%
Total Carbs 126.13g 42%
Sugars 25.06g 100%
Dietary Fiber 23.81g 95%
Protein 57.45g 115%
Vitamin C 110.6mg 184%
Vitamin A 3mg 101%
Iron 7.9mg 44%
Calcium 506mg 51%
Amount Per 100 g
Calories 99.35 Kcal (416 kJ)
Calories from fat 25.6 Kcal
% Daily Value*
Total Fat 2.84g 45%
Cholesterol 34.7mg 119%
Sodium 1622.74mg 696%
Potassium 207.46mg 45%
Total Carbs 12.26g 42%
Sugars 2.44g 100%
Dietary Fiber 2.31g 95%
Protein 5.58g 115%
Vitamin C 10.7mg 184%
Vitamin A 0.3mg 101%
Iron 0.8mg 44%
Calcium 49.2mg 51%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.1
    Points
  • 25
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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