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| Name: |
Mack
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| Subject: |
Low Country Boil>>>>
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Date:
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6/6/2010 8:50:32 PM
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OK. Just got back tonight from a "Wedding Week" at Hilton Head, S.C. A bit too upscale for a beach/lake slug like us. Golfer's Paradise. Pretty good beaches, better than the Florida Atlantic coast beaches though. Just not for us.
Our Low Country Boil is better, though. Here goes:
- Big open pot of boiling water over a gas flame(collander under)
- Whole bottle of liquid Zatarain's Shrimp Boil
- 3 T Old Bay/Tony's seasoning
- 4 lemons/ halved, squeezed
Add seasoning/shrimp boil/lemon to water and bring to rolling boil.
(Vary quantity of ingredients with number of guests)
For a group of about 6-8:
- 2 pounds Petite(Red Bliss) Red potatoes(smaller the better)
- 8 ears fresh shucked corn
- 8 whole favorite onions skinned
- 6 to 8 whole garlic
- 2 pounds sausage(Anduille/Conecuh/etc) cut in sections
- 3 pounds big shrimp shelled except for tails (easier to eat)
Dump the potatoes in and cook until they are almost fork tender but not done. Add corn. Cook another 5 minutes and add the garlic,onion and sausage. Cook another 10 minutes.
Still a rolling boil, right? Add the shrimp and turn the burner OFF. Push the shrimp under water until they float. They are ready.
Strain/dump on platters.
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| Name: |
crappyattitude
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| Subject: |
Darn Mack.....
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Date:
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6/6/2010 9:01:31 PM
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how is it that you make me hungry even right after supper???!!!??!
I haven't had a really good shrimp boil in years.... now I am going to have to find a really big pot!!!
Thanks!! : )
Crappy : )
(just outside of Nashville)
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| Name: |
roswellric
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| Subject: |
Low Country Steamer
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Date:
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6/6/2010 10:28:54 PM
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Made for the lake... "TRASH" on the lake. Serves 12
You’ll need for cooking:
Propane cooker, 5 gallon lard can – find at “real” hardware stores (reusable), Lid to hardware can with 5 ice pick size holes (no bigger) in an X manner with one in the middle, four at the edges. Hardware wire (galvanized) with small squares – not window screen
Food:
14-16 chicken breasts bone in-about one per person-few more if small
5 lbs of Polish sausage (Kielbasa) cut in ~2 inch links –about 1/3 lb per person
15 small red potatoes – about 3 per person
8-10 ears of corn broken in half
10 medium sweet onions
1 package crab boil
Bay seasoning-about ¼ can
Rub the chicken breasts liberally with the bay seasoning at least 6 hours before cooking.
1. Place bag of crab boil on bottom of the lard can.
2. Fashion and place about a 1 ft square piece of wire in the bottom of the can so the food sits about 3 inches above the bottom.
3. Put 2 inches of water in the bottom.
4. Layer chicken, potatoes, corn, onions and sausage in the can. Try to arrange so steam can make its way throughout the layers.
5. Cover and adjust flame so it’s hot but doesn’t come up over the can sides – needs a fairly hot flame-not a blast furnace.
6. Wait until steam starts coming out of the top of the 5 holes in the top. When 45 minutes have passed the trash is ready(or steam stops).
Dump out on newspaper on a table and then let everyone come serve themselves. Careful, there will be a little water in the bottom.
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| Name: |
lakngulf
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| Subject: |
Low Country Boil>>>>
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Date:
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6/7/2010 8:15:51 AM
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Sounds mouth-watering good. Maybe you should call it Parker Creek Lo' Corntry Boil.
Agree with you on the Atlantic Beaches.
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