Product Manual

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®