Lowcountry Shrimp Boil
A Lowcountry Shrimp Boil (or Low-Country) is a Summer tradition in the coastal counties of South Carolina. If you have every stayed on Hilton Head or the other islands along the coast, you know this already. You’ll find variations, but ours has all the flavors you’ll find in a traditional Low Country Boil. The flavor combination of Shrimp, Sausage (spicy Andoullie adds nice kick), potatoes, corn and onion will bring memories of sitting on a warm, Summer sandy beach, telling stories, drinking Sweet Tea and dancing the Shag while you’re waiting for the tasty ingredients to finish cooking.
We serve our Lowcountry Shrimp Boil with Shrimp Cocktail Sauce and lemon wedges, but you can also have a bottle hot sauce for those who eat their shrimp extra spicy.
On the side, you have the potatoes, corn pieces and onion to accompany the shrimp and sausage, so nothing else is needed. I have eaten at Carolina Fish Camps and gatherings where you also find Red Beans & Rice or Dirty Rice. You might be mixing regions, but there are many forms of Low-Country Boils, Seafood Boils and Crab & Shrimp Boils all the way down the coast from the Carolinas to the Louisiana Coastal area. They are all very social ways to cook and eat with your friends and family.
Yield: 4 servings
1 pound large shrimp, unpeeled, cleaned and deveined
1 pound Andoullie Sausage, cut into 2″ pieces
1 pound baby red potatoes, or 4 medium red potatoes halved
4 ears corn, husked and cut into pieces 4 each
2 lemons, halved, plus wedges for serving
½ cup Crab & Shrimp Boil
4-6 cloves garlic, smashed
1 large onion, quartered
Shrimp Cocktail Sauce and Hot sauce, for serving
Prepare the shrimp and sausage. Carefully cut a slice down the back of each shrimp. Remove the vein and rinse. Leave the shell on. Cut the sausage into 2″ pieces with diagonal slices. Cut up the corn and potatoes if you had to buy medium red potatoes.
Fill a large stock pot with 4 quarts of fresh cold water. Add the Crab & Shrimp Boil, onion and garlic to the water. Cut the lemons in half and squeeze the juice into the water. Also add the lemons to the water for extra flavor. Cover and bring to a boil. Reduce the heat to a vigorous simmer. Cook about 5 minutes.
Add the sausage and potatoes. Cover and cook about 15 minutes, until the potatoes are just tender but still slightly firm. Add the corn pieces and cook for another 10 minutes.
Add the shrimp, cover and cook for 3 minutes until the shrimp are opaque and start to curl. Turn off the heat. Using a slotted spoon, transfer the shrimp and vegetables to a large serving platter. Serve with shrimp cocktail sauce, lemon wedges and hot sauce.
It’s a meal in itself, but you can also serve with Red Beans & Rice or Dirty Rice if you need an extra side dish.