Janet's recipe for a low country boil (also known as Beaufort stew or Frogmore stew) is a simple one. I recommend using about 1/2 cup of Old Bay Seasoning or Zatarain's Crab Boil for every 5 to 6 quarts of water. Bring the seasoning to a boil in the water and follow Janet's directions.
All the equipment you need for this shrimp boil is a huge stockpot and a burner (or campfire). The ingredients include potatoes, small whole onions, sausage, and shrimp.
- red potatoes
- corn on the cob
- whole onions, optional
- Polish sausage or similar smoked sausage
All you need for a delicious Southern Low Country shrimp boil is a huge pot and a gas burner. Put in as many good sized red-skinned potatoes as you have people to feed. Bring it all to a boil and turn down a little to cook for about 20 minutes. Then add whatever you can fit into the pot easily while leaving room for the shrimp. Some possible additions include small sections of corn on the cob, whole onions and sections of big link sausage, such as Polish sausage (kielbasa) or spicy andouille ...feel free to add any type you like, but be sure to add enough for everyone to have seconds.
When the potatoes are done make sure the water is just up to the top of the ingredients in the pot and add at least a 1/2 pound of (shell-on) shrimp per person to the pot. Put a lid on the pot and turn the heat up; steam the shrimp for about 5 minutes, or until they are cooked through. When done, the shrimp will be opaque and pink in color. Don't overcook the shrimp or they will be tough and chewy.
Remove the shrimp to a serving bowl and pile the vegetables and sausage onto serving platters.
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