top of page

Orange and Red

Expensive ingredients aren’t always needed for a delicious dinner, but sometimes it’s unavoidable. When the weather’s nice it feels like I get cravings for seafood. Which is why I went to my local fishmonger and bought an eyewatering amount of crab and shrimp.

A seafood boil requires little preparation since everything is just thrown in. When I crushed the fresh garlic under my knife panic set in my heart. I’m not used to these things; seafood is a great love of mine, but it is reserved for people who know what they’re doing. I rarely do anything with it myself because in a way I don’t trust my hands with a fifty-dollar bag of snow crab.


I generally buy cheap cuts and make them delicious or make whole chickens go a long way, this was one damn meal. I waited for a few liters of water to boil, which made the pot pop every so often fraying my nerves further. Shrimp takes 3-4 minutes to cook, and the crab legs need 5 to simply reheat. The room for error is small.

When the lid rattled, I sighed and unwrapped my haul. The spindly crab legs clicked against the side of the pot as I tossed them in.

2 minutes passed and large handfuls of shrimps splashed in the red liquid. The boil subsided and I could smell the faint salt of an ocean breeze in between the mounds of what I assume were paprika and mustard powder.

3 minutes went by and I hesitated to pour out the water. I was afraid of the 10 lbs that sloshed in my grip. When I finally drained the seafood, my shrimp was overcooked.

It hit me hard, but it was over.

I’ll do it better next time.

It’s important to spend a bit more sometimes.

The shrimp was overcooked, but that crab made me forget all about it. Not to mention the stick of butter mixed with garlic.

By Swan Yue


bottom of page