One-Pot Butter Garlic Seafood

This decadent one-pot seafood dish features plump shrimp, crab claws, and clams simmered in a rich, garlicky white wine butter sauce. Finished with fresh cilantro and a squeeze of lemon, it is an irresistible weeknight indulgence.

Ingredients

• 200 g raw shrimp
• 1-2 raw crab clusters
• 300 g raw clams
• 1-2 abalone (optional)
• 1 large head garlic, minced
• 100 g unsalted butter
• 60 ml dry white wine
• 1 bunch fresh cilantro or parsley
• to taste black pepper
• 1 fresh lemon

Instructions

1. 1Clean the raw shrimp

   

   Take the fresh raw shrimp and use kitchen scissors to cut along the back to easily remove the dark vein. Rinse the cleaned shrimp thoroughly before cooking to ensure the best texture and taste for the one-pot dish.

   Tip: Make sure to wash away any grit left in the vein tract after cleaning.
2. 2Mince the garlic

   

   Place a generous amount of peeled garlic cloves into a small food processor cup. Pulse or blend them until finely minced, keeping in mind that a large amount of garlic is essential for a rich fragrance.

   Tip: The amount of minced garlic should be double what you initially think you need.
3. 3Melt unsalted butter

   

   Place large chunks of unsalted butter into a light blue cast-iron pot over medium-low heat. Allow the butter to melt completely and bubble gently across the bottom of the pot.

   Tip: Keep the heat at medium-low to prevent the butter from burning before you add the aromatics.
4. 4Sauté the minced garlic

   

   Pour a large amount of freshly prepared minced garlic directly into the melted, bubbling butter in the pot. Stir continuously on medium-low heat until the garlic becomes fragrant and slightly dry.

   Tip: Stir frequently so the minced garlic browns evenly without turning bitter.
5. 5Add shrimp and crab

   

   Add the raw crab pieces and raw shrimp directly into the fragrant garlic butter mixture inside the pot. Gently stir-fry them together to let the seafood absorb the rich butter flavor.

   Tip: Add the shrimp and crab at this stage so they can begin to take on the savory garlic aroma.
6. 6Pour dry white wine

   

   Pour a small cup of dry white wine over the partially cooked crab and shrimp in the pot. Let it boil for two minutes to evaporate the alcohol while retaining the rich wine aroma.

   Tip: Boiling for two minutes ensures only the wonderful aroma remains without a harsh alcohol taste.
7. 7Prepare fresh cilantro

   

   Take a large bunch of fresh cilantro and chop it finely. Keep it prepared in a small bowl so it is ready to be sprinkled into the pot at the exact right moment to finish the dish.

   Tip: You can substitute cilantro with parsley if preferred.
8. 8Add clams and abalone

   

   Add the raw clams and an abalone directly into the pot alongside the already simmering shrimp and crab. Turn the heat to medium-high, put on the lid, and let it simmer for about 3 minutes to cook the shellfish through.

   Tip: Ensure the heat is at medium-high so the shellfish open up properly and absorb the flavors.
9. 9Season with black pepper

   

   After opening the lid of the pot, season the cooked seafood by grinding fresh black pepper directly over the bubbling broth. This enhances the savory flavors of the seafood blend.

   Tip: Black pepper is the main seasoning needed here, letting the natural umami shine.
10. 10Garnish with cilantro

    

    Sprinkle a generous amount of the previously prepared chopped fresh cilantro evenly over the cooked seafood in the pot to add a fresh aromatic finish.

    Tip: Add the cilantro just before serving to maintain its bright color and fresh flavor.
11. 11Add a squeeze of lemon

    

    Take a piece of fresh lemon and squeeze its juice evenly over the cooked seafood dish in the pot. This adds a bright acidity that balances the rich butter and seafood flavors.

    Tip: Fresh lemon juice cuts through the richness of the butter and elevates the entire broth.

Storage & Reheating

Burn It Off

Frequently Asked Questions