Cathy's Low Country Shrimp Boil
My daughter loves meals like this....we usually dump it all on a newspaper in the center of a table outside, but we ate this indoors and as half the dining table is being used as an office right now, we were slightly neater than usual. Not as much fun, but just as delicious.
Great flavors here and such an easy meal to put together, all in one pot. Cathy from Noble Pig has such great recipes!
Low Country Shrimp Boil
From Cathy at Noble Pig
2-1/2 pounds extra large prawns, unpeeled
5 quarts water
1 (12 oz) beer
1 bag Shrimp and Crab Boil
1/4 cup Old Bay Seasoning
2 T kosher salt
2 lemons, juiced plus rinds
1 large onion, quartered
1-1/2 pounds small red potatoes
4 ears corn, broken into smaller pieces
1 lb kielbasa
1/2 cup butter
2 teaspoons finely minced garlic
Do ahead: de-vein shrimp and set aside on ice or in fridge until ready to use.
In a large stock pot, add water, beer, shrimp and crab boil, Old Bay, salt, lemon juice and rinds from both lemons and onion. Bring to a boil and simmer for 5 minutes.
Add potatoes and cook for 10 minutes. Add corn and kielbasa, cook for 5 minutes more. Add shrimp, cooking for 3 minutes or until pink.
Drain broth and toss with butter that has been melted with minced garlic. (We melted some butter with minced garlic and then added a couple cups of the broth. Then, just drizzled it over the platter.
Serve on a bed of newspapers with lemon wedges and your choice of dipping sauces such as cocktail sauce or a spicy mayo.