Thursday, September 30, 2010

Southern Recipe

Here is the Crab Shack’s own recipe for Low Country Boil, which comes from my new cookbook “Savannah Classic Seafood” by Janice Shay.

Capt’n Crab’s Low Country Boil
Serves 8
½ cup Capt’n Crab’s Secret Spice (or any seafood seasoning)
1/8 – ¼ cup unrefined sea salt
4 tablespoons freshly-ground black pepper
¼ cup white vinegar
2 pounds new potatoes, quartered
2 pounds smoked sausage links, cut into 1-inch pieces
8 ears corn, cut into 2-inch pieces
½ onion, cut into thick slices
3 pounds fresh shrimp, tails on
Fill a 16-quart pot with 8 quarts water. Bring water to a rolling boil and add the seafood seasoning, sea salt, pepper and vinegar. Add new potatoes and cook for 5 minutes. Add the sausage, corn and onion, and continue cooking for 10 minutes or until the potatoes are tender. Turn the burner off, and add the shrimp, letting them cook for 2 minutes. The shrimp will float and the shell will separate from the tail. Drain the water, sprinkle with seafood seasoning to taste, and serve with lemon wedges, cocktail sauce and plenty of paper towels. Enjoy!

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