- Joined
- Feb 21, 2014
- Location
- Atlanta
Although "18thVirginia" spoke eloquently of the ingredients in a recent post on another part of the forum, I did want to share the recipe for "Low Country Boil" that we did for a friend and her significant other (both of whom are from Savannah) this past Saturday for her birthday:
Ingredients:
Cold water
Seafood seasoning per container instructions
Salt at 1 tablespoon per gallon of water
12 red new potatoes
3 Vidalia onions cut into quarters
4 lemons halved
6 (4-inch) smoked Polish sausage link sausage
6 ears corn cut into halves or thirds depending on size
3 pounds fresh shrimp, unpeeled
Bring a large pot of cold water to a "rolling" boil over a propane or other high heat source fired grate. Add seafood seasoning and salt. Add potatoes, onions, juice from lemons and lemons themselves, and sausage to boiling water. Reduce temperature until barely boiling (small bubbles continue to break the surface of water). Boil for 20 minutes. Add corn, adjust temperature if necessary to maintain same boiling level. Boil for 10 additional minutes. Add shrimp, adjust temperature. Boil for 3 additional minutes. Remove from heat and use wire sieve/scoop with handle or large slotted spoon to remove contents from pot. Arrange corn at the bottom (if possible) with remaining ingredients in the order in which the come from pot. Serve with green salad and French bread. Condiments available for main dish ingredients should include salt, pepper, cocktail sauce, butter, and quartered lemons. Serve main dish with tongs.
Ingredients:
Cold water
Seafood seasoning per container instructions
Salt at 1 tablespoon per gallon of water
12 red new potatoes
3 Vidalia onions cut into quarters
4 lemons halved
6 (4-inch) smoked Polish sausage link sausage
6 ears corn cut into halves or thirds depending on size
3 pounds fresh shrimp, unpeeled
Bring a large pot of cold water to a "rolling" boil over a propane or other high heat source fired grate. Add seafood seasoning and salt. Add potatoes, onions, juice from lemons and lemons themselves, and sausage to boiling water. Reduce temperature until barely boiling (small bubbles continue to break the surface of water). Boil for 20 minutes. Add corn, adjust temperature if necessary to maintain same boiling level. Boil for 10 additional minutes. Add shrimp, adjust temperature. Boil for 3 additional minutes. Remove from heat and use wire sieve/scoop with handle or large slotted spoon to remove contents from pot. Arrange corn at the bottom (if possible) with remaining ingredients in the order in which the come from pot. Serve with green salad and French bread. Condiments available for main dish ingredients should include salt, pepper, cocktail sauce, butter, and quartered lemons. Serve main dish with tongs.
Yum! Have had the pleasure of enjoying a few low country boils in the South Carolina lowcountry. Have recreated it up here a couple times too. Came out good, but somehow it always seems to be better down there!
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