Low-Country Shrimp Boil ~ The Southern Scoop’s Recipe of the Month

Low-Country Shrimp Boil ~ The Southern Scoop’s Recipe of the Month

What we’ll focus on today is the Low-Country Shrimp Boil ~ The Southern Scoop’s Recipe of the Month! Perfect for a large gathering of family and friends while on vacation or even at home! There are so many variations of the Southern Seafood Boil it’s impossible to say there’s one definitive recipe. Generally, the shellfish is the center of the meal, with all other food items being supplemental but not concomitant! Bring the memories of your dream vacation back home with you with this coastal favorite at your next family picnic. Made with either shrimp, crab, or crawfish, seafood boils are a Louisiana Cajun tradition, with only slightly adapted variations being what is consumed across the South. Completing the “Low-Country Cuisine” are usually pieces of corn on the cob, sausage, white or red potatoes, and of course, Cajun seasoning!

So what exactly is it?!

Low-Country boils have had many names: Frogmore Stew, Beaufort Boil, Tidewater Boil, just to name a few. Usually done in a large pot (60 oz. or larger!) fitted with a strainer and heated by propane. Some seasons include lemons, andouille sausage, hot sauce, salt, cayenne pepper, crab boil packets, or Old Bay seasoning. Spicier variations tend to be in Louisiana whereas the other Southern states have a milder seasoning to them. Once boiled to proper temperature, either a strainer is used or wire-mesh scoop and the contents are tossed onto a table with newspapers! Different combinations of sauces exist but generally melted butter, cocktail sauce, and hot sauce are readily available! Every family and every locale will have a favorite recipe, but almost universally included are Cajun seasonings!

What you’ll need (8-10 servings, scale as appropriate for larger groups!)

~ Large stockpot, seven gallons or more

~ Old Bay, Zatarain’s, or the spice of your choice

~ Four pounds of small red potatoes

~ Three Vidalia onions (or other sweet onion)

~ Eight ears of corn cut in half

~ Four pounds of shrimp (we recommend Royal Red Shrimp from Coastal Alabama, but whatever your local markets have is fine!)

*Optional*

~ Three pounds of Andouille Sausage!

Preparation:

Let’s get down to business! This entire recipe from prep to completion should take about an hour! Large scale low-country boils will definitely take longer, and the more libations, friends, and family are involved, you can go ahead and add additional time!

~ Drop the seasoning into the stockpot with water, and bring to a rolling boil!

~ Add the potatoes and return to a boil and cook 5-10 minutes. Time will vary depending on the sizes of the potatoes!

~ Add the sliced onions and sausage, return the water to a boil, and cook for an additional 15-20 minutes!

~ Add the corn halves and cook for 10 minutes or until the potatoes are done. Check the potatoes by inserting a fork to determine density of the inside of the potato.

~ Add the shrimp and cook for three minutes or until the shrimp turn red.

~ Strain the items with a colander or wire-mesh scoop, and dump the feast on newspaper in the middle of the table!

~ Enjoy with up to 10 family and friends!

We hope you like the Low-Country Shrimp Boil ~ The Southern Scoop’s Recipe of the Month. If you haven’t seen our other recipes make sure you check the Gulf Coast blog! Since we’ve got you covered from Panama City, Florida to Gulf Shores and Fort Morgan Alabama, make sure to browse on over to our events page to find out about what’s happening in your vacation area! Thank you for being a part of the Southern family, and we’ll see you next month with another delicious quick recipe!