Low Country Boil

Thursday, June 27, 2013

Low Country Boil | Frogmore Stew | Shrimp Boil
No matter what you call it, this is by far my favorite summertime meal!
And with July 4th just a week away (I know I can't believe it either), this is a great alternative to a traditional BBQ.  The recipe is easy and accuracy isn't necessary ~ add or remove ingredients depending on your personal taste.  Serving should be casual and clean up a breeze ~ lay down newspaper, cover with white Kraft paper and pour your bounty directly on the table.  Provide guests with an offering of dipping sauces: lemon butter, cocktail & tarter sauce.  Serve with dinner rolls and french bread, and of course this meal wouldn't be complete with a local beer or sweet ice tea!
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Recipe | Serving for 4-6
6 quarts of water
1/2 cup of Old Bay Seasoning
4 Lemons, cut into wedges
1lb New Red Potatoes
1lb Hot Cajun Smoked Sausage
4-6 ears of Corn
2lbs King Crab Legs
2lbs Large Shrimp unpeeled

In an 8 qt pot (we love this one with it's interior basket), bring water Old Bay and 2 lemons cut into wedges to a boil.  Add potatoes and cook for 15 minutes.  Add Cajun sausage, cook 5 minutes.  Add corn and crab and cook 5 minutes.  Add shrimp and cook until done, about 3-5 minutes.  Remove from heat, drain water, serve & enjoy!


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