Tuesday, April 3, 2012

Low Country Boil

Serves 6

In a large stockpot, pour enough water that will cover all the ingredients.

1 lemon, cut into quarters
2-4oz s.a.l.t. sisters Savannah Low Country Boil (1/2 to 1 bag)
3 tablespoons s.a.l.t. sisters Tuscan Farmhouse Blend
6 slices of bacon (you could also use ham hocks but you need fat)

Now, I know that seems like a lot of seasoning.  But in the south they say you’ve got to have dirty water to have a good shrimp boil.  Add the lemon, Savannah Low Country Boil, Tuscan Farmhouse Blend and the bacon.  Bring to a boil. 

12 baby red potatoes
1 medium-size white onion, quartered
1-1 lb. bag baby carrots

Add the potatoes, onions and carrots.  Reduce the heat and simmer for 20 minutes.  Or until the potatoes and carrots fork tender. 

1 ½ lb. smoked sausage, cut into-inch pieces

Add the smoked sausage. Cook about 5 minutes more.

6 ears of corn, shucked and silk removed cut in half

Add the corn and cook an additional 7 minutes.

2 pounds any size raw shrimp, in the shell (the bigger the better!)

Lastly, add the shrimp and cook about 3 minutes or until the shrimp turn pink.  Drain the liquid into the sink and pour the boil onto a big serving platter or bowl.  Sprinkle with extra crab boil seasoning.

This is some good eating!!!

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