When The Captain was recovering from his second surgery in two months, our friends asked if they could bring us dinner. With my crazy schedule and trying to take care of him, I said SURE! This is what they brought. My mom made this a few times growing up and called it “Low Country Boil”. My friend called it “Old Bay Shrimp Boil”. Either way, this works even if you don’t like shrimp, like me! haha. The flavors are unique and if you do it true to what they do down south, you just boil it over a fire and spread newspapers out on the picnic table and have everyone just go at it. How fun for your family at the campground! Don’t be intimidated by the list of ingredients. Give it a try!
INGREDIENTS
- 2 pounds large jumbo shrimp peeled and deveined, leave tails on
- 1 pound smoked sausage kielbasa cut into 1-inch pieces
- 4 ears corn each cut into 4 pieces
- 1 pound small red potatoes cut in half
- 1 medium onion cleaned and cut into large pieces
- 4 lemons 2 for cooking, 2 for serving
- ½ cup unsalted butter
- 4 cloves garlic cleaned and smashed
- ⅓ cup seafood seasoning like Old Bay
- ½ tsp salt
- ½ tsp black pepper
- 2 TBL fresh parsley plus more for garnish chopped
INSTRUCTIONS
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Fill large pot with water.
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Quarter two lemons and add to the water.
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Then add onion, garlic and seafood seasoning to water.
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Bring water to boil.
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Clean and cut potatoes in half. Add the potatoes to the boiling water
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Cook for 10-12 minutes or until just barely fork tender
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Clean and cut corn, add to boiling water along with the sliced smoked sausage.
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Cook for 5-6 minutes.
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Add shrimp to boiling water and cook an additional 2-3 minutes or until pink.
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Drain water and place the shrimp mixture on a large baking sheet.
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In a microwave safe bowl melt the butter.
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Add salt, pepper and 2 tablespoons chopped parsley to butter and whisk to combine.
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Pour ½ of butter mixture over shrimp mixture and stir to coat. Reserve remaining butter mixture for serving.
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Garnish with additional chopped parsley and lemons
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Sprinkle additional seafood seasoning to taste, if desired
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Serve immediately with reserved butter mixture.