Thursday, March 11, 2010
Another southern favorite...
This is our own adaptation and we love to have this once the weather is warm and we can dine outside. We always have this when we are vacationing in the low country. This is an eat with your hands meal, and yes, you must peel the shrimp yourself. Serve with cocktail sauce if you must.
Low Country Boil
2 lbs. medium to large shrimp
2 lbs. smoked sausage, cut into big bite size pieces
2 pounds small red potatoes, halved or quartered, as necessary
4 large ears of corn, cut into thirds
4 quarts water
1 (3-ounce) bag of crab boil seasoning, we use Zatarain's
4 tablespoons Old Bay Seasoning
Add potatoes to large pot, then add 4 quarts water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.
Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain and place in a large serving bowl family style; or if you are eating outside (the best way), dump the whole drained mix on newspapers spread on the middle of your table. Serves 6 to 8.