Cajun King
2 lbs. mussels
1 lb. shrimp (deveined, shell on)
1 lb. scallops
10 cloves of garlic minced
1 tsp. garlic salt
1 tsp. Cajun creole seasoning (any kind will do)
¼ cup minced American parsley, minced
6 Tbsp. butter (3/4 stick)
½ cup white wine
1 large oven roasting bag
Additional ingredients you may add, all depends how much money you got.: Clams, Kielbasa sausage, Corn on the cob sections,
- Rinse all shellfish and drain.
- Place all ingredients in oven roasting bag and seal tight with twist tie. No Oven Bag. No worry just use a roasting pan, cover with foil.
- Be careful not to poke holes in bag from the shrimp tails.
- Place bag of seafood in a roasting pan, aluminum pan works great.
- Bake in oven, outdoor weber grill or boil in large pot of water.
- Turn bag several times to mix ingredients. Or stir contents if using an oven pan. When shrimp are orange/pink, its done.
- Serve from bag or pour contents into a large serving platter or bowl.