LOW COUNTRY BOIL
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Fill a large pot with water, then add the crab boil seasoning (depending on the size of pot, you may need to adjust the seasoning to your taste) and lemons and bring to a boil (this can be done on a grill or indoors). Add the potatoes, kielbasa and onions and cook until the potatoes are tender, about 15 minutes. Add the corn and cook an additional 5 minutes. Add the shrimp and cook until just cooked through, 2 to 3 minutes.
- Drain and serve immediately with the melted butter and cornbread.
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.
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.
LOW COUNTRY BOIL
Provided by Kardea Brown
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Heat a large pot of water over medium-high heat indoors or outside. Add the seafood seasoning to taste 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 cooked, 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.
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.
LOW COUNTRY BOIL
When Kardea Brown was growing up on Wadmalaw Island outside Charleston, SC, she'd often gather with family beneath the Spanish moss-covered tree in her great-grandfather's yard, and they would spill endless buckets of boiled crab, shrimp, sausage, corn and potatoes onto a newspaper-lined table. Like crawfish boils in Louisiana and clambakes in New England, Low Country boils are a regional summer staple - they're super fun. These days Kardea carries on the tradition with her girlfriends, hosting a boil right on the beach whenever they visit. It's the best kind of communal eating, she says. "Instead of breaking bread, we're breaking crab."
Provided by Kardea Brown
Categories main-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 9
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.
LOWCOUNTRY BOIL
Steps:
- Combine 8 cups of water with the potatoes, smoked sausage, Cajun and seafood seasonings, bay leaves and onion in a large stockpot and bring to a boil. Cook until the potatoes are al dente, 4 to 5 minutes. Add the corn, reduce the heat to a simmer and cook about 10 minutes. Add the shrimp and simmer until just cooked through. Strain the potatoes, sausage, corn and shrimp from the cooking liquid and serve.
OLD BAY SHRIMP BOIL
Every year in May we have a big Shrimp Boil. I got this recipe from Old Bay and we love it. Roll up your sleeves and dig in.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In an 8-quart stock pot, bring Old Bay, salt, water and beer to a boil.
- Add potatoes and onions; cook over high heat for 8 minutes.
- Add smoked sausage; continue to cook on high for 5 minutes.
- Add corn to pot; continue to boil for 7 minutes.
- Add shrimp in shells, cook for 4 minutes.
- Drain cookin liquid; pour contents of pot into several large bowl or shallow pails.
- Sprinkle with additional Old Bay.
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
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