Boiling crabs and shrimps

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Sunday, December 8, 2013


I ARRIVED back in Davao from an overnight dive trip amid very heavy rain that nearly rendered visibility to zero.

”Tuloy ba?” I askedTata, who with Karina, invited me for dinner that night at the Blue Posts’ Boiling Shrimps and Crabs. A definite yes, because the gang are all on their way, everyone excited to have a dinner of shrimps and crabs.

But it wasn’t just shrimps and crabs that we got to taste.

What was once a big billiard hall and bar is now fully lighted and serves a favorite among regular US visitors – seafood in Cajun sauce.

For those who don’t know where Blue Posts is, it’s along J.P. Laurel Avenue in between Tune Hotel and Carmelite, same side as Tune Hotel and Carmelite. That should narrow down the long length of this avenue that traverses Bajada to Lanang, and it formally opens today!

This Boiling Crabs in our part of the globe has a twist. Aside from the regular crabs and shrimps and giant mussels and tuna belly in Cajun sauce, there’s also chicken adobo, and butter-fried crabs or just plain boiled with minimal spices.

As you see, Cajun dishes are hot. Thus, even the so-called mild will be sending those who have very low tolerance to spicy food sipping their softdrinks fast.

That’s what happened to one end of our long table – those of Joy and Tyn-tyn’s end.

Tata and I were enjoying our end, me with just a small bottle of mineral water, her with a tall Dixie cup of softdrinks.

I tried the mussels first. It was spicy not hot. But I’d say, it’s spicier than people who don’t like hot food can stand, thus I was surprised that the other side, the non-spicy eaters, were eating and not saying they found it hot.

Then there was the tuna belly, and the super fat female crabs, and then the shrimps – all in Cajun sauce.

I was discouraged from partaking of the shrimps that arrived because Karina ordered the spicier version for me, just so I’d know what spicy hot means.

By the way, our mussels came with sausages, and the shrimps came with sweet corn on the cob. You tell that to the waiter when you order your half-pounder servings of fish, shrimps, crabs, or mussels because you can have your Cajun dish plain.

My extra spicy shrimps arrived last and it tasted just as spicy as the mussels, or so I thought.

That was until Karina took a taste and coughed. It’s very hot, she said. Apparently, I have burned my tongue earlier on and no longer noticed how much hotter the shrimps were.

Over at the non-spicy folks on the other end of the table, they finally admitted the sauce was too hot for them but were sipping on their softdrinks just as fast to soothe their burnt tongues. All drinks are bottomless.

The hit for all – both spicy and non-spicy diners – was the chicken adobo; that doesn’t mean that the non-spicy diners didn’t like their shrimps and crabs. They simply had to sip a lot of cold drinks to go with the treat.

This is one great addition to the culinary adventure that Dabawenyos are so fond of.

Just a word of warning: don’t ask for kubyertos nor plato. You eat on the table with your hands. You can ask for plastic spoon and fork if you want and you’re given a plastic bib as well. Just dig in, that’s what they are saying. I second the motion: Just dig in… with your fingers.
For inquiries and reservations, call: 221-8360. Burp!

Published in the Sun.Star Davao newspaper on December 08, 2013.

Lifestyle

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