Bengali Style Seafood Boil
Bengali Style Seafood Boil
Ingredients
For the Seafood Broth
- 6 cups water
- 3 dried red chilis
- 1 lemon, cut into quarters
- 2 bay leaves
- 2 black peppercorns
- 2 teaspoons salt
- 1 1/2 teaspoons Old Bay seasoning
- 1 1/2 teaspoons Cajun seasoning
- 1 1/2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano
For the Add-Ins
- 2 ears of corn, cut into 2-3 pieces each
- 1 pound baby potatoes
- 4 large eggs
- 1 1/2 pounds shrimp, peeled and deveined
- 2 lobster tails
For the Sauce
- 1 1/2 sticks unsalted butter
- 2 tablespoons shallots, minced
- 4 tablespoons garlic, minced
- 1 cup crushed tomatoes
- 1 1/2 teaspoons Old Bay seasoning
- 1 1/2 teaspoons Cajun seasoning
- 1 1/2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 1/2 teaspoons Kashmiri chili powder
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon fenugreek leaves
- 1/2 teaspoon garam masala
- 2 tablespoons brown sugar
- 1 1/2 cups seafood stock
- 1 tablespoon lemon juice
Instructions
- 1
In a large pot, combine the 6 cups of water, dried red chilis, quartered lemon, bay leaves, black peppercorns, 2 teaspoons of salt, 1 1/2 teaspoons of Old Bay seasoning, 1 1/2 teaspoons of Cajun seasoning, 1 1/2 teaspoons of paprika, 1 teaspoon of cayenne pepper, and 1 teaspoon of oregano. Bring the mixture to a rolling boil and let it simmer for about 10 minutes to infuse the flavors.
⏱️ 10 min
- 2
Carefully add the baby potatoes, corn, and eggs to the boiling broth. Cook for about 15 minutes, or until the potatoes are tender when pierced with a fork. Once cooked, use a slotted spoon to remove the potatoes, corn, and eggs from the broth and place them in a separate bowl. Peel the eggs once they are cool enough to handle.
⏱️ 15 min
- 3
Add the shrimp to the simmering broth and cook for 3 minutes, or until they turn pink and opaque. Remove the shrimp with a slotted spoon and add them to the bowl with the potatoes, corn, and eggs. Next, add the lobster tails to the broth and cook for 5 minutes, or until the shells are bright red and the meat is opaque. Remove the lobster tails and add them to the bowl with the other cooked ingredients.
⏱️ 8 min
- 4
While the seafood is cooking, prepare the sauce. In a separate large pan or skillet, melt the 1 1/2 sticks of unsalted butter over medium heat. Add the minced shallots and sauté for 2-3 minutes until softened. Add the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 5 min
- 5
To the pan with the butter, shallots, and garlic, add the 1 1/2 teaspoons of Old Bay seasoning, 1 1/2 teaspoons of Cajun seasoning, 1 1/2 teaspoons of paprika, 1 teaspoon of cayenne pepper, 1 1/2 teaspoons of Kashmiri chili powder, 2 teaspoons of cumin powder, 2 teaspoons of coriander powder, 1 teaspoon of fenugreek leaves, 1/2 teaspoon of garam masala, and 2 tablespoons of brown sugar. Stir well to combine the spices with the butter. Pour in the 1 1/2 cups of seafood stock and 1 cup of crushed tomatoes. Bring the mixture to a simmer and let it reduce, stirring occasionally, until the sauce thickens to your desired consistency, about 10-15 minutes. Stir in the 1 tablespoon of lemon juice.
⏱️ 15 min
- 6
Carefully drain all the liquid from the large pot used for boiling. Return the cooked shrimp, lobster, potatoes, peeled eggs, and corn to the empty pot.
⏱️ 2 min
- 7
Pour the prepared sauce over all the ingredients in the large pot. Gently toss everything together until all the seafood, vegetables, and eggs are thoroughly coated with the rich sauce.
⏱️ 3 min
- 8
Serve the Bengali Style Seafood Boil immediately. You can serve it as is, or provide extra seafood boil sauce on the side for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bengali Style Seafood Boil
For the Seafood Broth
- 6 cups water
- 3 dried red chilis
- 1 lemon, cut into quarters
- 2 bay leaves
- 2 black peppercorns
- 2 teaspoons salt
- 1 1/2 teaspoons Old Bay seasoning
- 1 1/2 teaspoons Cajun seasoning
- 1 1/2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano
For the Add-Ins
- 2 ears of corn, cut into 2-3 pieces each
- 1 pound baby potatoes
- 4 large eggs
- 1 1/2 pounds shrimp, peeled and deveined
- 2 lobster tails
For the Sauce
- 1 1/2 sticks unsalted butter
- 2 tablespoons shallots, minced
- 4 tablespoons garlic, minced
- 1 cup crushed tomatoes
- 1 1/2 teaspoons Old Bay seasoning
- 1 1/2 teaspoons Cajun seasoning
- 1 1/2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 1/2 teaspoons Kashmiri chili powder
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon fenugreek leaves
- 1/2 teaspoon garam masala
- 2 tablespoons brown sugar
- 1 1/2 cups seafood stock
- 1 tablespoon lemon juice
Instructions
- 1
In a large pot, combine the 6 cups of water, dried red chilis, quartered lemon, bay leaves, black peppercorns, 2 teaspoons of salt, 1 1/2 teaspoons of Old Bay seasoning, 1 1/2 teaspoons of Cajun seasoning, 1 1/2 teaspoons of paprika, 1 teaspoon of cayenne pepper, and 1 teaspoon of oregano. Bring the mixture to a rolling boil and let it simmer for about 10 minutes to infuse the flavors.
⏱️ 10 min - 2
Carefully add the baby potatoes, corn, and eggs to the boiling broth. Cook for about 15 minutes, or until the potatoes are tender when pierced with a fork. Once cooked, use a slotted spoon to remove the potatoes, corn, and eggs from the broth and place them in a separate bowl. Peel the eggs once they are cool enough to handle.
⏱️ 15 min - 3
Add the shrimp to the simmering broth and cook for 3 minutes, or until they turn pink and opaque. Remove the shrimp with a slotted spoon and add them to the bowl with the potatoes, corn, and eggs. Next, add the lobster tails to the broth and cook for 5 minutes, or until the shells are bright red and the meat is opaque. Remove the lobster tails and add them to the bowl with the other cooked ingredients.
⏱️ 8 min - 4
While the seafood is cooking, prepare the sauce. In a separate large pan or skillet, melt the 1 1/2 sticks of unsalted butter over medium heat. Add the minced shallots and sauté for 2-3 minutes until softened. Add the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 5 min - 5
To the pan with the butter, shallots, and garlic, add the 1 1/2 teaspoons of Old Bay seasoning, 1 1/2 teaspoons of Cajun seasoning, 1 1/2 teaspoons of paprika, 1 teaspoon of cayenne pepper, 1 1/2 teaspoons of Kashmiri chili powder, 2 teaspoons of cumin powder, 2 teaspoons of coriander powder, 1 teaspoon of fenugreek leaves, 1/2 teaspoon of garam masala, and 2 tablespoons of brown sugar. Stir well to combine the spices with the butter. Pour in the 1 1/2 cups of seafood stock and 1 cup of crushed tomatoes. Bring the mixture to a simmer and let it reduce, stirring occasionally, until the sauce thickens to your desired consistency, about 10-15 minutes. Stir in the 1 tablespoon of lemon juice.
⏱️ 15 min - 6
Carefully drain all the liquid from the large pot used for boiling. Return the cooked shrimp, lobster, potatoes, peeled eggs, and corn to the empty pot.
⏱️ 2 min - 7
Pour the prepared sauce over all the ingredients in the large pot. Gently toss everything together until all the seafood, vegetables, and eggs are thoroughly coated with the rich sauce.
⏱️ 3 min - 8
Serve the Bengali Style Seafood Boil immediately. You can serve it as is, or provide extra seafood boil sauce on the side for dipping.
⏱️ 2 min