King Kooker Cast Cooker - Manual (Page 26)

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boiled seafood
the King Kooker ® Way!
For a 22 to 32 quart pot, fill 1/2 full of water. Add 2 to 4, 16 ounce King Kooker ® Complete Crab
Shrimp, Crawfish Boil (complete, nothing to add). Bring water to a rolling
boil. Add seafood. Gently stir. Cover the pot and return to boil. Boiling times:
Shrimp - 2 minutes; Crawfish - 5 minutes; Crabs - 5 minutes. Cut off the fire.
Gently stir the seafood again and let it soak. Add 1/2 of one 8 ounce King
Kooker
® Liquid Crab Boil. Soaking time: Shrimp - 15 to 20 minutes; Crawfish
and Crabs - 15 to 20 minutes.
Seafoods tend to float on the surface while soaking. On the surface they
do not thoroughly absorb the seasoning. Add the equivalent of one tray of ice
to the pot, allowing it to float on the surface of the liquid. This sudden change
of temperature causes the seafood to sink and to draw in the great flavor of
King Kooker
® seasoning.
a little extra
To complement your seafood, try including a few creamer potatoes, a few ears of corn, fresh
mushrooms, two or three cloves of garlic, fresh peeled onions, hot dogs, smoked sausage or
andouille sausage.
Hint: Allow potatoes extra cooking time by adding them to the boiling seasoned water 5 to 10
minutes before adding the seafood.
blackened Fish
Heat a cast iron skillet for at least ten minutes on your King Kooker ® . Allow the skillet to get almost
white hot -- hot enough to see the “flame circle” in the center of the skillet. This recipe produces lots
of smoke.
Fish fillets should be 1/2” (1.25 cm) thick for best results. Dip fillets in melted
butter or margarine and shake King Kooker ® Blackened Redfish Seasoning on
both sides of fillets. Drop into the skillet and cook for 45 seconds on each side.
Serve piping hot.
barbecue shrimp
Ingredients: 2 lbs. large shrimp, 1 stick butter or margarine, 4 tablespoons King
Kooker ® Blackened Redfish Seasoning.
Melt butter over medium heat in a pot large enough to hold all ingredients. Add seasonings and
shrimp. Cover the pot and cook for 10 minutes. Stir occasionally. Shrimp are ready when they are a
pretty pink color.
sectIon III
recIPes
from
the King of outdoor cooking®