The Boiling Shrimp: Basil Eggplant With Your Cajun Crab Sir?

I was made aware of this place by Angie of Ganda Thai Restaurant, the place that James Oseland of Saveur Magazine dubbed "the most authentic Thai Food in America".

After devouring some dry-braised, spicy catfish that wasn't too shabby there, she informed me that the same owner was about to open a sister restaurant down the street called The Boiling Shrimp really soon. I had a feeling it was going to be another knockoff of the The Boiling Crab. (damnit! still haven't been there!)


Thai-Cajun...Why Not?

It seemed to be virtually uncharted in the google world every time I tried to look it up, so I thought it was time to put my foodblogger boots on and take one for the team...why not? It was about time I was de verginized of a good ol' Southern style boil. And plus, I figured they would be able to get some basil eggplant on the side or something, haha.

Walking in mid week, the place was empty with only a birthday dinner already finishing. These two dudes had walked in at the same time that we did, thinking it was another branch of The Boiling Crab. They were quick to turn around but I told them it was our first time too, but had a feeling it shouldn't be that much different.


Table Side Bib Service: Now That's What I Call Service!

Immediately after sitting, one of the very delightful waitresses tie a bib on you as a precautionary shellfish-guts safety measure.


Crinkle-Cut Camote Fries!

The first thing to arrive were the sweet potato fries, I had never seen these crinkle cut before. I was quite excited until I bit into one. Aw man, not as crispy as they looked. Oh well, nothing to write home about, but here I am writing about it so ha! Its not like we didn't finish them or something--


Basil Eggplant With Your Cajun Crab Sir?: Why Not?!

Served with rice and salad with this sweet Thai dressing, it was a nice side to have in the meal. Too bad it was drowned in excess oil. Again, didn't stop me from devouring it along side with what was to come but kinda sucked still.


Gettin Down N Dirty With Dungeness Crab

I was excited to finally try some Crawfish for the first time but of course...they were out! The Dungeness Crab in their Original (Louisiana) seasoning mix was definitely not a bad compromise though. Arriving in a thick plastic bag, the crustacean was whole and bathed completely in that salty, oily, spicy Louisiana seasoning sauce. I will admit to being a little lazy in having to crack my own crab with a mallet and crab cracker, luckily it was worth it. Crab meat was tender and sweet, not overcooked.


Lobster Medley

We also got some lobster in the medley sauce, which is a combination of all their sauces (Garlic Butter, Lemon Pepper, Indian Spice). I haven't had lobster much in my life but think it didn't have to be that rubbery. Oh well, the bomb, butter and garlic intensive sauce made up for it. Albeit, a bit too rich even for me!


Basil and Curry Clams

My favorite seasoning mix of all had to be their unique Indian Spice mix, garlic and ginger nibs through out with only the slightest tinge of curry. Basil and peppers made a surprise appearance they always do when you order the clams or mussels in any seasoning mix. And you know, they kinda make anything taste better.

Now for what really makes this place special from the rest:


Thai Seafood Dipping Sauce: Reason Alone

A truly outstanding dipping sauce is served with whatever you get here and completes the meal beautifully. Choc full of Thai Chillies, garlic, lime juice, coriander and little sugar. And of course, super heavy on glorious fish sauce. Whiskey, the co-owner of the place was truly smiling to see me eating this without abandon. "Usually, only Thai people like!"...I should show him my fish sauce collection at home.

By the end of the meal, I just wish I had ordered a huge pile of jasmine rice to eat the salty remnants of the sauce and not those soggy fries. Also regret getting crazy and getting crab and lobster...seasonal seafood isn't cheap!

The Boiling Shrimp
5112 Hollywood Blvd #101
Los Angeles CA
90027

Extravagant Dinner for Two: $40-80

Saveur Office Staff Meal: So THAT'S How They Roll...

I finally got the chance to meet and greet with some of the friendly staff over at Saveur last night. It still seems ethereal to me to think that I worked as a fixer and gatherer for the upcoming March L.A issue as a whole, driving Mr. Oseland around South L.A in my dad's jerry-built, 93, stick-shift Saturn, scavenging Southern, super exotic Mexican Herbs for herb photo glossary...not to mention having two featured pieces printed.

My nervousness only grew as the numbers on the buildings on West 32nd street kept getting smaller. I had took a train that required me to walk a little bit longer...on purpose. To no avail with my freakishly lengthy legs, I was there: 15 East 32nd Street. 1st floor, 2nd floor...then there it was.


Still In Awe

I don't know why I was nervous, just added on to the entire 'overwhelming' feeling of NY as a whole. Was relieving to see that they were expecting me though...


Test Kitchen: A Cupboard The Size of A Small Library


Dining Area

I had dropped in just in time for their Mardi Gras themed dinner. They were busy, stressed and tired as they were just closing an issue but like Luciano Pavarotti said in his book, My Own Story:

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."


Ben Mims Cooking Up A Saveur Storm

Ben Mims had just finished frying up some shrimps and oysters, to be the centerpiece of the dinner. Po' Boys here included just baked, dense french rolls, a freshly mixed tart and creamy Remoulade Sauce, juicy, sweet tomatoes still on the vine (even in the dead of Winter!) and an Ambrosia salad, with a toasted coconut topping.


The Saveur Fixins!

And when offered delicious bounty, the Glutster always has his way...


Glutster Po' Boy

My bread accentuated, SAUCED po' boy was a mixture of both crisp shelled, tender oysters and shrimps, with minimal veggies to get in the way amd more sauce to soften up the dry bread--

Their dessert choice of the night was nothing short but ridiculously awesome...of course. A Mardi Gras Kings Cake, a celebratory treat standard down south around this time of year. Usually more on the dry side of cakes with a jam filling, sugar and dried fruit topping, the version here was fluffy, with a cream cheese and brown sugar filling spilling out and caramelized with crunchy, multi-color icing. Ben described it to me as "basically a cinnamon roll, but shaped differently and extra decadent!"


Extra Decadent Mardi Gras Kings Cake: Overflowing With a Cream Cheese-Maple-Brown Sugar Filling

Just like a Mexican Rosca De Reyes, a jesus doll is baked in somewhere in the reef shaped roll, and it is tradition to throw a party for whoever bites into it first! I overheard that a whole pecan was used here, but no party for me.


No Party For Me: Should Have Gotten Another Slice!

So That's How They Roll, huh?

I can definitely get used to this...