Low Country Seafood Bake

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.

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 BOIL

Steps:

• Heat an extra-large pot of water over medium-high heat (you can do this indoors or outside with a propane burner). Add the seafood seasoning and bring to a boil. Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until tender, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes.
• Meanwhile, melt the butter in a small saucepan; remove from the heat and add the garlic and sprinkle with seafood seasoning. Drain the seafood mixture and transfer to a newspaper-lined table or a large platter. Season with salt and pepper. Serve with the garlic butter.

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!

LOW COUNTRY SHRIMP FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
• Place potatoes in microwavable bowl. Microwave uncovered on High 5 to 6 minutes or until potatoes are just tender. Add corn to potatoes; drizzle with 1 teaspoon of the oil, and sprinkle with 1 teaspoon of the seasoning; mix until evenly coated. Place shrimp in medium bowl; toss with remaining 1 teaspoon oil and remaining 1 teaspoon seasoning; mix until evenly coated.
• Place equal amount of sausage on center of each sheet of foil. Dividing evenly, arrange potato and corn mixture around sausage. Divide shrimp evenly over sausage. Squeeze 1 wedge of lemon over each pack.
• Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until shrimp are pink and sausage is heated through. Remove packs from grill, cut large X across top of each pack. Carefully fold back foil; sprinkle with parsley, and top with remaining lemon wedges.