500 g medium / large shrimps washed (I usually remove the antennae & the legs)
800 g crabs washed
3 corn on the cob I cut mine each into three
1 lemon halved or quartered
Rice to serve
For the Cajun butter sauce:
1 cup (2 sticks) butter
2 bulbs garlic chopped
4-6 tbsp Cajun seasoning (I used homemade)
3-5 tbsp white sugar
2-4 tbsp hot sauce I used Louisiana style
Salt to taste
Fill a huge pot with water. Let it boil over high heat.
Add crabs, corn and lemon. Boil for about 8 minutes. Drain and transfer to a plate. Cut the crabs into half so it would absorb the sauce. Set aside.
Next, add the shrimps and cook for about 2 minutes or until it turns orange. Drain and transfer to a plate.
In a skillet over medium heat, add butter and let it melt.
Add garlic and cook until soft, making sure not to turn it into brown color.
Turn the heat to low. Add Cajun seasoning, sugar, hot sauce and salt. Mix and do a taste test.
Add the shrimps, crabs and corn to the skillet. Mix to coat evenly. You may need to do this in batches.
Serve with white rice.
This is best if consumed immediately, but can be kept in the fridge up to 3 days and reheat in a skillet over low heat. The shrimps, though, may turn rubbery.