slot bet 100 Seafood “Boil” Supper – Eric Theiss

Seafood “Boil” Supper

Seafood “Boil” Supper

1 SERVING 389 cal., 14g fat (5g sat. fat), 161mg chol., 1057mg sod., 27g carb. (5g sugars, 2g fiber), 40g pro.
PREP 10 min. COOK 30 min. SERVES 6
1 lb. baby red potatoes, cut into quarters
1 tsp. olive oil
3 tsp. Old Bay seafood seasoning, divided
1 lb. fresh mussels, scrubbed and beards removed
1 lb. fresh clams, scrubbed
1 lb. uncooked shrimp (26-30 per lb.), peeled and deveined 12 oz. cod fillet
3 medium ears sweet corn, cut in half 
7 oz. smoked sausage links, cut into 2-in. pieces
Optional: Lemon wedges, clarified butter and minced fresh parsley


  1. Toss potatoes with oil and 1⁄2 tsp. Old Bay; transfer to Crisper Tray. Slide Grill Plate into Shelf Position 6. Slide the Crisper Tray into Shelf Position 4. Turn the Function Dial to Air Fry/Grill, set the temperature to 400° and set the timer to 15 minutes.
  2. Season mussels, clams and shrimp with 2 tsp. Old Bay; season cod and corn with 1⁄2 tsp. Old Bay. When the 15-minute cycle ends, add seafood mixture to Crisper Tray on top of potatoes. Place cod, corn and sausage on the Grill Plate. Set timer for 15 minutes and cook until shrimp turn pink and cod flakes easily with a fork, 12-15 minutes. If desired, sprinkle with parsley and serve with lemon wedges and clarified butter.

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