Lowcountry Shrimp Boil
Line your table with newspaper or butcher block paper and serve this fun, communal meal sans tableware.
- 3 quarts water
- 3 cloves garlic, peeled and smashed
- 1 lemon, quartered
- 12 ounces pilsner beer
- 1/4 cup crab boil spice mix (see Tips and Notes)
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 large yellow onion, peeled and quartered
- 8 small red potatoes, cut in half (about 1 pound)
- 4 ears corn, cut in half
- 12 ounces smoked sausage links, cut into 1 1/2-inch pieces
- 1 pound unpeeled shrimp (21-25 count), heads removed
In a large stock pot, combine water, garlic, lemon, beer, spices, salt, pepper and onion and bring to a boil. Add potatoes to the boiling stock and cook 10-15 minutes. Once the potatoes begin to get tender, add corn and sausage and cook another 10 minutes. Add the shrimp to the pot and cook for about 3 minutes, or until shrimp is cooked. Remove from heat and drain off water. Remove and discard the onion, garlic and lemon, and place the contents of the pot into a large serving dish.
A traditional shrimp boil is a social, communal meal eaten on a table lined with newspaper or butcher paper. Set out plates of butter, wedges of lemon and several kinds of hot sauce to accompany the shrimp and vegetables. Kielbasa sausage and Old Bay seasoning are used in the classic version; add clams, mussels or crabs for a mixed seafood boil.
670 calories, 29 g. fat, 199 mg. cholesterol, 1589 mg. sodium, 68 g. carbohydrate, 9 g. fiber, 36 g. protein