Northwest Seafood Boil

With all the seafood we have in the PNW you can make this as complex or simple as you'd like and the flavors are amazing. Download recipe card here. (Serves 8-12 people)

2 cups butter
2 Tbsp garlic, finely minced
1lb smoked sausage
2 lbs clams
2 lbs mussels, debearded
4 cobs corn, cut into three sections
2 lbs parboiled new potatoes, parboil by boiling until firm but not soft
2 lbs whole prawns, peeled (save shells for broth)
2 cups white onion, chopped
2 tsp chili flake (optional)
2 Tbsp Cajun Seasoning
5 cups boiling water
1/2 cup parsley, chopped
1/2 cup green onion, chopped

Broth
2 tsp Cajun Seasoning
shell from prawns
4 cups water
1 Tbsp chicken bouillon
1/2 cup onion, chopped
1 tsp brown sugar

Prepare broth first: Add water, shells from prawns, bullion, onion, sugar Cajun Seasonings and water to medium pot. Boil 15 minutes. Stirring occasionally. Strain and save liquid. Discard rest.

In large pot melt butter on medium heat, add garlic and sauté until lightly brown. Add onions, stir gently on medium/high heat until slightly translucent (about 3 minutes). Add 2 Tbsp Cajun Seasonings and sausage. Sauté for about five minutes, stirring constantly. Add prepared broth Add 5 cups boiling water. Bring to boil. Add corn and boil for three minutes. Add potatoes and clams. Place lid on pot between each addition.

In a few minutes check to see if clams are opening. Add mussels, let come back to boil. Add prawns and boil with lid on until prawns are pink. Do not overcook. Remove from heat. Toss gently with parsley and green onion. Serve with garlic bread and green salad.

Manila Clams in Black Bean Hoisin Sauce

Visitors to Xinh’s Clam and Oyster House will remember this delicious clam dish. 

4-5 lbs manila clams, washed

¼ cup butter or margarine

1 Tbsp garlic, minced

½ cup onion, sliced

1 Tbsp lemongrass, chopped

2 Tbsp cooking sherry

1-2 stalks celery, chopped

3 Tbsp hoisin sauce

Juice of ½ lemon

2 tablespoons sesame seed oil

1 green onion, chopped (garnish)

In a large pan with a fitted lid, melt butter and brown garlic. Add onion, lemongrass, garlic, sherry, celery, hoisin sauce, lemon juice, and sesame oil. Sauté lightly. Add clams to mixture, mixing well.  Cover. Bring to a boil and cook until clams are open. Sprinkle green onions on top. Cover again. Cook for 3-5 minutes.  Serve immediately.

Crunchy Sweet Coconut Shrimp

 Of all the recipes tasted for the cookbook this was definitely a leader in the favorites. Easy, attractive, and a complete crowd pleaser, this would be good at an event or just for dinner!

2 lbs shrimp

2 cups panko

2 cups shredded coconut
3 Tbsp flour 2 eggs

1 cup coconut milk

Peel, devein prawns, leave tails on, and set aside. Make egg wash by combining eggs, coconut milk, cornstarch, garlic, lemongrass, soy sauce, salt, and pepper. Mix panko, flour and shredded coconut together in another bowl  to create breading mixture. Dip shrimp in egg wash. Then dip in the breading mixture. Arrange on cooking sheet and refrigerate for  at least 15 minutes to help breading stick to shrimp. You could prepare in advance and cook when serving. Heat a few inches of canola oil to 375°F.

Place shrimp into oil and cook until golden brown. Serve immediately.

Xinh’s Crab Cakes with Sweet Chili Sauce

1 lb crab meat

1 lb ground pork
2 Tbsp soy sauce

3 eggs

1 Tbsp brown sugar

3 Tbsp cornstarch

½ onion, chopped

Pinch of black pepper

Panko crumbs for rolling patties

Canola oil

Mix ingredients well in a large bowl. Form into firm patties and roll gently in crumbs. Heat ½” of oil in frying pan. When hot, place formed patties (space without touching) in hot oil and fry until golden brown on both sides  (5-7 minutes). Serve with sweet chili sauce (below). Crab cakes can be held in a 250°F oven to keep warm.

Sweet Chili Sauce

2 tsp canola oil

1 tsp garlic, minced

½ cup brown sugar

½ cup  rice vinegar

2 Tbsp chili paste

1 Tbsp lime juice

1 Tbsp fish sauce

2 tsp cornstarch

2 tsp water

Heat oil in a small saucepan over medium heat until hot and add garlic. Cook garlic until golden brown (2 minutes).  Stir in sugar, vinegar, chili paste, lime juice, and fish sauce. Bring to a boil and cook until sugar is dissolved (about 3 minutes). Stir cornstarch and water together in a small bowl and whisk to thicken. Simmer about 2 minutes. Remove from heat. Serve sauce hot or at room temperature.