King Kooker Jet and Combination Burners - Manual (Page 20)

steamed clams or mussels
Clean clams thoroughly in cold water, scrubbing with a brush. Discard any that float. Place clams on steamer plate in basket.
Pour enough water into pot to come up to bottom of steamer rack when in pot. Bring water to a boil and cover. The clams are cooked
when the shells open. Any shells which do not open should be discarded. Remove from heat. Too much cooking will toughen the
clams. Serve with drawn or melted butter.
steamed blue crabs, shrimp, or lobsters
Place water in the pot up to the bottom of the steaming plate. You can replace one half of a gallon of the water with 1/2 gallon
of vinegar if you would like. Add 2 1/2 tablespoons of steamer seasoning and 3 tablespoons salt to water/vinegar mixture. Place the
steamer rack into the pot and layer the seafood on the steamer rack, sprinkling each layer generously with steamer seasoning. Salt to
taste. Cover and steam until crabs or lobsters turn red (approximately 20-25 minutes). Steam shrimp (approximately 10-15 minutes),
the meat will pull away from the shell when done. For extra flavor pour two ounces of King Kooker® Liquid Crab Boil into the water/
vinegar mixture. (Make sure to never allow all of the steaming liquid to evaporate. A hole will be burned into the bottom of an empty
pot on a lit cooker.)
We recommend king kooker® complete crab, shrimp, crawfish Boil to add flavor to all your
steamed seafoods and vegetables.
a little extra
To complement your seafood, try including a few pounds of creamer potatoes, a dozen ears of corn, a pound of fresh mushrooms,
five or six 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.
20
Fried seafood
Wash and drain seafood. Remove any excess moisture. This will reduce splashing and popping in hot oil. Thoroughly coat
seafood with King Kooker® Seasoned Fish Fry. Place in oil or shortening at 325 - 350
°
F (163-177
°
C) and cook until golden brown on
all sides. Heavier breading may be obtained by dipping seafood in a mixture of egg and milk before coating with seasoned fish fry.
sectIon III
recIpes
the King of outdoor cooking™
For more great recipes and products check our website at www.kingkooker.com
boiled seafood! the King Kooker® way!
For a 60 to 100 quart pot, fill 1/2 full of water. Add 4 to 6, 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 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 four trays 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.
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