Low Country Seafood Bake

SHEET PAN LOW COUNTRY BOIL

Steps:

• Preheat your oven to 375
• In a medium sized bowl, toss chopped potatoes with avocado oil and Old Bay seasoning until fully combined.
• Arrange potatoes on sheet pan and cook for 15 minutes at 375.
• While potatoes are cooking, add chopped sausage, shrimp and corn to a bowl and toss with 2 tsp avocado oil and 1 tbsp Old Bay Seasoning and toss until fully combined in seasoning.
• Once potatoes are par cooked, remove from oven, flip and add shrimp, corn and sausage mix making sure everything is a single layer.
• Turn your oven up to 400 degrees.
• Roast sheet pan in oven for 20-25 minutes or until potatoes are fully cooked and all ingredients are warmed through.
• Sprinkle with fresh parsley and serve with lemon wedges.

LOW COUNTRY SEAFOOD BAKE

Steps:

• Preheat oven to 350 degrees.
• Add flour to bag, Shake. This helps prevent bag from bursting.
• Add: corn, sausage, potatoes to Reynolds oven bag.
• In a small bowl whisk together wine and Old Bay seasoning. Pour mixture into bag. Close bag with tie (found inside Reynolds package).
• Cut six 1/2 inch slits in top of bag to allow steam to escape. Place bag in an 9 x 13 deep sided baking pan. Tuck ends of bag into pan.
• Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall or racks. Bag should not hang over pan. Bake for approximately 25 minutes.
• CAREFULLY open bag and add shrimp. Re-close bag. Continue cooking for additional 5 minutes or until shrimp are pink.
• To serve- carefully cut open top of oven bag. Remember - always support bag with pan.

LOW COUNTRY BOIL

Steps:

• In a Dutch oven, combine the water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer until potatoes and corn are tender, 10-12 minutes longer., Meanwhile, in a small skillet, heat oil. Add the garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute., Stir the shrimp, crab legs and garlic mixture into the stockpot; cook until shrimp and crab turn pink, 4-6 minutes. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice.

DAVE'S LOW COUNTRY BOIL

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!

SHEET-PAN SHRIMP BOIL

Steps:

• Heat oven to 425 degrees. Place a rack in the center of the oven.
• Prepare the potatoes: In a large bowl, toss potatoes with oil and garlic until coated. Season with salt and pepper, then pour onto a large baking sheet and set aside.
• Prepare the corn: Spread each piece of corn with some of the butter and set aside.
• Prepare the shrimp: In the same big bowl, whisk together the olive oil, lemon juice, garlic, seafood or Cajun seasoning, paprika, cayenne and pepper. Add the shrimp and stir to coat evenly. Set aside.
• Bake the potatoes until golden brown and fork tender, about 20 minutes. Remove the potatoes from the oven, set the rack in the middle of the oven and switch oven to broil. Scatter the corn over the potatoes and broil 3 to 4 minutes, or until kernels begin to brown slightly.
• Remove the pan from the oven, and flip the corn. Scatter shrimp all over the pan and broil for 2 minutes, or until the shrimp have curled and turned pink.
• Turn the shrimp, scatter the lemon wedges on top and broil 2 more minutes. Squeeze the lemon juice over everything and sprinkle with parsley, if using. Serve immediately, on its own or tossed with pasta.