CAROLINA LOW-COUNTRY SHRIMP BOIL
This recipe is AWESOME for Summertime dinner parties. After trying all different recipes, I came up with this one. It seems to work well for us and anyone who tries it. You can add cayenne if you like it more spicy as well as cayenne to kick it up. We like it just like this....
Provided by Shabby Sign Shoppe
Categories Summer
Time 1h
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- In one large pot (one you would use to steam crabs or lobster) fill approximately 1/2 full with water.
- To pot add potatoes, sausage and lemons. Add 1/2 cup Old Bay seasoning and crab boil package.
- Bring to a boil.
- Boil approx 10 minutes, add corn.
- Meanwhile melt 1 stick butter in other large pot.
- Add crushed garlic, beer, 1 tablespoon salt, 3-4 tablespoons pepper and approx 4 cups water.
- Bring to boil.
- You will add shrimp to this once pot the potatoes and corn are cooked. Only takes a few minutes (5-7) for them to turn pink once they hit the boiling water.
- While shrimp is boiling, drain potatoes and corn pot. Layering as you go, add 1/2 pound melted butter and generous sprinkles of more Old Bay seasoning in a large serving bowl.
- Should do about 4-5 times until this pot is empty. This adds great flavor!
- Drain shrimp pot. Place shrimp in large bowl. Sprinkle with Old Bay seasoning.
- Serve with garden salad, fresh bread, cocktail sauce, plenty of napkins and several bowls for de-shelling. Sometimes I use use several butter warmers with clarified butter, but it isn't a must. They taste great either way!
- Sweet iced tea and beer are typically the beverages for this meal.
Nutrition Facts : Calories 831.4, Fat 48.1, SaturatedFat 22.1, Cholesterol 345.4, Sodium 3076.5, Carbohydrate 58.8, Fiber 7.2, Sugar 6.9, Protein 42.7
LOW-COUNTRY BOIL
Provided by Trisha Yearwood
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done.
- Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Drain through a colander; discard the liquid. Serve on newspaper or a platter.
DAVE'S LOW COUNTRY BOIL
Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!
Provided by Lisa
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h
Yield 15
Number Of Ingredients 6
Steps:
- Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
- Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!
Nutrition Facts : Calories 722 calories, Carbohydrate 45.8 g, Cholesterol 333.2 mg, Fat 29.4 g, Fiber 5.5 g, Protein 67.6 g, SaturatedFat 9.2 g, Sodium 1575.9 mg, Sugar 5.1 g
LOWCOUNTRY SHRIMP BOIL
Steps:
- Combine tomato juice, bay leaves, lemons, orange, Old Bay, salt, potatoes, and 2 gallons water in a large pot with a perforated basket; bring to a boil. Cook until potatoes are almost tender, 5 to 7 minutes.
- Add corn and sausage. Cook until corn is tender, 4 to 6 minutes. Reduce to a simmer. Add shrimp and cook until bright pink and tails curl up, 3 to 5 minutes. Carefully lift basket from pot, being mindful that residual boiling water drips out.
- Transfer to a newspaper-lined table or a large serving platter. Sprinkle with parsley and additional Old Bay. Serve with Burnt Lemon Aïoli and Cubanelle Pepper Butter alongside.
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