SAVANNAH SHRIMP BOIL
Makes 8 to 10 servings
Number Of Ingredients 38
Steps:
- Layer cheesecloth squares on top of each other; add bay leaves, red pepper, salt, peppercorns, and mustard seeds to center. Bring edges of cheesecloth together to completely enclose spices; secure tightly with kitchen string.
- Fill a 21½-quart stockpot halfway full with water. Add cheesecloth bundle, lemon halves, garlic, and sausage, and bring to a boil over high heat. Reduce heat to medium-high, and boil for 30 minutes.
- Add potatoes; cook for 10 minutes. Add artichokes; cook for 15 minutes. Add corn and shrimp; cover, remove from heat, and let stand for 30 minutes. Drain and serve immediately with lemon wedges and Old Bay.
- In a medium bowl, stir together all ingredients until well combined. Cover and refrigerate for up to 3 days.
- In a small bowl, stir together all ingredients until well combined. Cover and refrigerate for up to 2 weeks. Let butter come to room temperature before serving.
- In a small bowl, whisk together all ingredients until well combined. Cover and refrigerate for up to 3 days.
- In a small bowl, stir together all ingredients until well combined. Cover and refrigerate for up to 2 weeks. Let butter come to room temperature before serving.
LOW-COUNTRY BOIL WITH SHRIMP, CORN, AND SAUSAGE
You'll need your favorite seafood seasoning and your biggest pot for this boil (also called Frogmore Stew, One-Pot, or Farmer's Seafood Boil) brimming with plump shrimp, sweet corn, smoky sausage, and tender potatoes. Call all your friends and spread out some newspaper for a fun, roll-up-your-sleeves meal that will feed a crowd.
Provided by Rhoda Boone
Categories Small Plates Boil Shrimp Potato Corn Sausage Dinner Quick & Easy Lemon Kid-Friendly One-Pot Meal
Yield 10-12 servings
Number Of Ingredients 23
Steps:
- Cook the shrimp boil:
- Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and 1/2 cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
- Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
- Make the cocktail sauce:
- Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
- Make the lemon-butter sauce:
- Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
- Serve the shrimp boil:
- Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.
- Do Ahead
- Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.
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
LOW COUNTRY BOIL SAVANNAH STYLE
Had this while DH and I were in Savannah and I picked up their recipe. They post it everywhere and it's served at almost all the restaurants.
Provided by Auntie Jan
Categories Stew
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Boil up to a gallon of water in a stock pot.
- Add the first 5 ingredients to the water.
- Next add in your sausage and potatoes and boil until almost tender.
- Next add your corn on the cob and crab (if you decide to add crab)heat thru for 5 minutes.
- Lower your water to a simmer and add your shrimp and simmer until shrimp turn pink - don't over cook the shrimp.
- You're all done and if you so desire, you can add your pepper sauce. Goes great with cole slaw and crusty bread on the side. Hope you enjoy.
- *Note* I'm not much for kielbasa so I have used Turkey Sausage and that works great too.
Nutrition Facts : Calories 1546.5, Fat 68.2, SaturatedFat 21.8, Cholesterol 721.5, Sodium 4708.1, Carbohydrate 131.9, Fiber 17, Sugar 16, Protein 103.9
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- Drain liquid, and spread shrimp boil out on a newspaper-covered table. Serve with baguette slices, lemon wedges, melted butter, and Old Bay seasoning.
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