Tuesday, October 27, 2009

Low Country Shrimp Boil

I love shrimp, fish,seafood in general. This was the first time I ever did a low country shrimp boil, aka frogmore stew. It was soooo good, casual and messy! Threw it on the table with some newspaper, paper plates and LOTS of napkins. Ate it for a few days:)

Lowcountry Boil
4 pounds small red potatoes
5 quarts water
1 (3-ounce) bag of crab boil seasoning
4 tablespoons Old Bay seasoning
2 pounds kielbasa or hot smoked link sausage, cut into 1½-inch pieces
6 ears of corn, halved
4 pounds large fresh shrimp, peeled and deveined optional
4 lemons halved
Cocktail sauce
Add potatoes and lemons to large pot, then add 5 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. Serve with cocktail sauce. Serves 12.
(Adapted from Southern Living, August 2002 and Real Simple, August 2001)

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