Now that the weather is warming up, there’s no better time to start grilling outdoors! If you are hosting a family reunion in Destin and staying at our Cottages by the Bay, you will absolutely want to try our Low-Country Shrimp Boil recipe. With fully equipped kitchens in each home, preparing this recipe is a breeze. This can be made with either shrimp, crab, or crawfish, but shrimp is definitely our favorite version. Finishing off the “low-country cuisine” are corn on the cob, sausage, red potatoes, and of course – Cajun seasoning! This delicious recipe is part of a Louisiana Cajun tradition, with slightly adapted variations consumed across the South. The Louisiana version is certainly spicier, while a Southern adaptation is milder. Once boiled to the appropriate temperature, use a strainer or wire-mesh scoop to toss the contents onto a table with newspapers or parchment paper. Top with a generous serving of melted butter, cocktail sauce, and hot sauce!
Low-Country Shrimp Boil (Makes 8-10 Servings)
What You’ll Need:
- Large stockpot, 7 gallons or more
- Seasoning of your choice like Old Bay or Zatarain’s
- 4 lbs of small red potatoes
- 3 Vidalia onions
- 4 ears of corn, halved
- 4 lbs of shrimp found at your local seafood market
- 3 lbs Andouille Sausage (optional)
Preparation (Estimated Prep Time: 1 Hour)
- Drop seasoning into the stockpot with water and bring to a boil.
- Add the potatoes and return to a boil. Cook 5-10 minutes. Time will vary depending on the size of the potatoes.
- Add sliced onions and sausage, returning the water to a boil. Cook for an additional 15-20 minutes.
- Add the corn halves and cook for 10 minutes or until the potatoes are done. Check the potatoes by inserting a fork to determine the density of the inside of the potato.
- Add the shrimp and cook for 3 minutes or until the shrimp turn red.
- Lay newspaper or parchment paper out on the table.
- Strain the items with a colander or wire mesh scoop and pour onto the table.
- Apply additional seasoning if needed, and enjoy!