Spicy Seafood Boil for Two

A mouthwatering feast of succulent seafood, tender potatoes and corn, tossed in a buttery, spicy Limey Bender sauce made for sharing.

Ingredients

300 g crawfish (fresh or frozen, thawed)
250 g raw shrimp, peeled
6 baby potatoes
2 corns, cut into 3 pieces each
1 or 2 lemon, cut into wedges
4 garlic cloves, minced
3 tbsp butter
1 tbsp vegetable oil
2 1⁄2 tbsp Lords Limey Bender Hot Sauce
1 1⁄2 tbsp Cajun seasoning (or a mix of paprika, garlic powder, oregano, and black pepper)
Salt and pepper

Instructions
1. Bring a large pot of salted water to a boil. Add baby potatoes and cook for 10 minutes.
2. Add corn pieces to the same pot and cook for 5 more minutes.
3. Add shrimp and crawfish to the pot and boil for 3–4 minutes, until shrimp turn pink/red. Drain everything well
and set aside.
4. In a large skillet or pot, melt butter with vegetable oil over medium heat. Add garlic, Cajun seasoning, and
Lord’s Limey Bender Hot Sauce. Stir for 1 minute to release the flavors.
5. Add the drained potatoes, corn, shrimp, and crawfish to the skillet. Toss gently to coat everything in the spicy
buttery sauce. Season with salt, pepper, and a squeeze of lemon juice.
6. Spread the seafood boil on a large platter or directly on newspaper in the middle of the table.
7. Enjoy!