King Kooker 2292 V Bottom Outdoor Cooker - Manual (Page 24)

24
boiled seafood
the King Kooker ® Way!
Fill the pot to the fill line with water. Add 1 to 2, 16 ounce King Kooker ® Complete Crab, Shrimp,
Crawfish Boil (complete, nothing to add). Bring water to a rolling boil. Place seafood in basket and
hang on lower rod. 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.
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.
sectIon IV
recIPes
from
the King of outdoor cooking®
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.