Supreme Creole Crab Boil 
Original Creole Seasoning 
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Ingredients
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Noodles and Vegetables
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1 Pound Rice Noodles
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2 Bunches Bok Choy
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Chinese 5-Spice, to Taste
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Sesame Seeds, to Taste
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5 Stalks Green Onions, Chopped
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1 Handful Thai Basil Leaves
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1 Teaspoon Sesame Oil
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Chili Garlic Oil Sauce
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6 Tablespoons Vegetable Oil
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3-4 Tablespoons Red Pepper Flakes
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2 Tablespoons Soy Sauce
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3-4 Teaspoons Rice Vinegar
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6 Cloves Garlic, Minced
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Poached Shrimp
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1 Pound Shrimp, Peeled and Deveined
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2 Cups Olive Oil or Enough to Cover the Shrimp
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2-3 Tablespoons Butter
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Few Sprigs of Thyme, Rosemary and Tarragon
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2-3 Dry Bay Leaves
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Tony’s Supreme Creole Crab Boil, to Taste
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Tony’s Original Creole Seasoning, to Taste
- Clear
Directions
- Bring a large pot of water to a boil and cook your noodles according to package directions. Remove noodles from the pot, but be sure to keep the boiling water. Rinse the noodles with cold water and then toss them in sesame oil and set aside.
- Cut the ends off the bok choy bunches and blanch in boiling water to two minutes. Remove from the pot, rinse under cold water and set aside with rice noodles.
- Heat olive oil in a saucepan or skillet over medium heat. Season the shrimp with Tony’s Supreme Crab Boil and Tony’s Original Creole Seasoning and toss to coat. Add butter, bay leaves and herbs to the skillet. Once butter has melted, stir to mix into the olive oil. Add shrimp in a single layer to the olive oil and poach for 5 minutes or until the shrimp are slightly pink. If oil doesn’t cover the shrimp, spoon oil over the shrimp while poaching.
- Sauté garlic in vegetable oil in a small pot until fragrant. Remove pot from the heat and add in the rest of the garlic chili oil sauce ingredients and stir to combine.
- Add a portion of the rice noodles to a serving bowl. Sprinkle noodles with Chinese 5-Spice and sesame seeds and toss in the Thai basil and green onions. Spoon sauce over top and toss to coat noodles. Ladle in shrimp and add in bok choy. Enjoy!
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