Low Country Boil
One sure way to impress your friends from up north is to do a good ol' Southern Low Country Boil. So I prepared this shrimp boil for my friends from Chicago. Nothing compares to this simple, rustic flavor of shrimp, sausage, corn, and red potatoes.
Use the largest stock pot you own or borrow one from your neighbor! With my 30-quart stock pot with a basket insert, I fill the pot with water, an inch above the basket insert. Bring the water to rolling boil, add seafood seasoning (I used Old Bay), beer, and two halved onions. Add red potatoes and reduce heat slightly. I use small/medium potatoes and cook them whole, for about 15-20 minutes until a sharp, thin knife can be easily inserted. Add remaining ingredients.
I love the local Roger Wood Sausages, made right here in Savannah! Get the spicy ones! But you can easily substitute with any smoked sausages or kielbasa. Also, I get the fresh ground horseradish sold at Matthews Seafood retail store. For those who love to torture themselves with hot, spicy foods, this fresh ground horseradish is a must!
Good way to ruin beautiful, tasty shrimp is to over cook them. I cook my shrimp when they are slightly pink and form a loose "c". Shrimp will continue to cook after you take them out of the cooker, so slightly under cook them and by the time your guests are ready to eat, they will be just right.
Low Country Boil
1 Tablespoon of Old Bay seasoning per quart of water, taste the water to see if you need salt. The water should have slight salty taste.
Beer for flavoring
Salt to your taste
2 medium onions, peeled and halved.
15 small potatoes, or 8 medium halved
20 4-inch cut smoked sausage
8 ears of fresh corn, shucked and halved
4 to 5 pounds of fresh shrimp, 21-25 count preferably
Fill a large pot with enough water to cover all of the ingredients and bring water to rolling boil. I used 30 quart pot with a basket insert, which makes it easy to lift the ingredients later and drain.
Add seafood seasoning, onions, and beer. Adjust the seasoning to suit your taste. Add salt until water flavor has slight salty taste. Add the potatoes and cook for about 10 minutes, then add sausage. Cook on medium heat for additional 5-10 minutes, until potatoes are tender. Test by gently piercing the largest potatoes with a sharp, thin knife. If you do not have a pot big enough, make sure your potatoes are fully cooked at this point, take them out, put them on a serving table, cover with a cloth.
Add corn and cook for an additional 8 minutes. Add shrimp and cook until shrimp peel turns light pink and shrimp curves to a loose "c", 1-2 minutes. Drain and serve immediately with cocktail sauce. Sprinkle extra seafood seasoning.
Shrimp Cocktail Sauce
2 Cups of Ketchup, Heinz has the best flavor
Fresh Ground Horseradish to your taste
1 tablespoon fresh lemon juice
Combine all ingredients in a bowl.