Photo...Google ImagesNew Years Day...... A good idea.
A South Carolina Low Country Shrimp Boil. Whether your from the South or any other part of the world for that matter, you'll enjoy this southern dish.
I love the whole concept of serving this for certain holidays, New Years being a favorite time. This is preferably served informal.....needing lots of napkins.
A shrimp boil is a one-pot meal, usually cooked outside in big pots. Those of you up North will love this.....just clear away the snow and use an outdoor cooker. Here's how:
Note: Use your own judgement in determining portions per person
l/2 lb Keilbasa (or other spicy, smoked sausage) per person
l/2 lb Keilbasa (or other spicy, smoked sausage) per person
l/2 pound Raw shrimp in shell per person
2 Lemons
Cayenne pepper
Cloves
Garlic
Bay leaves
Old Bay Seasoning
Black pepper
Tabasco
Optional:
2 small onions per person
l carrot cut in 4th per person
l-2 crabs per person
Boil water in a large kettle on stove or outdoor cooker. Season water with salt and your choice of above flavorings along with the juice of two lemons or 2 tablespoons of vinegar. Add potatoes and cook for 10 minutes. Add carrots, sausage and onions. Bring back to a boil. When potatoes and carrots are almost tender, add corn and crabs. Bring to a boil, then add shrimp. Cook a few minutes until shrimp are just done-they will be pink in color. Drain and pour into a basket or onto platters. Have cocktail sauce and Dijon mustard at hand. Serve with large pitchers of iced tea. Enjoy! Happy New Year! Dee Dee
