Savannah Shrimp Boil Food

SAVANNAH SHRIMP BOIL

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

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 SAVANNAH STYLE

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.