This past weekend my mom & her man friend were supposed to come visit. We had plans to go to DC on the 4th of July, and Saturday we were going to go to the beach, come home and I was going to make dinner. Making dinner for my mom is always an experience. She is the pickiest eater I have ever met, who lives on fast food cheese burgers & ice cream (somehow, she remains petite). We went out to dinner a couple of months ago with our friend Kelly. She ordered a Kobe beef burger and made Kelly taste it, because it didn’t taste right to her. Well, it wouldn’t when you’re used to eating burgers from McDonald’s… My mom is awesome, but her eating habits… not so much. We all love her anyways =)
Anyways. For their visit, I wanted a dinner that made a ton (I always like to meal plan with one leftover night figured in), I wanted something that was delicious, but nothing exotic or too out there. To be honest, I also wanted something that would allow me to use my huge, favorite serving dish… Thanks to my instagram feed, I finally decided on a low country boil. It was something I had never made before, something that looked simple, and something that had the potential to be delicious. Our visitors ended up not coming, thanks to the hurricane. But since I already had all of the ingredients (including fresh corn from the farmers market & fresh, wild-caught shrimp, I went ahead and made it for just Graham and I.
Luckily it was delicious, because it made a TON. We had leftovers the next night, and Graham has taken it for lunch a few times. If you’re looking for a great meal to entertain with, consider doing this. It’s easy to change-up the quantity for more or less portions, it’s messy (which usually means fun) and it can be easily customized to each person. Serve it with condiments like spicy cocktail sauce, tabasco sauce or melted butter or just sprinkle extra seasoning on your individual portion for a bolder flavor.
Low Country Boil
(Recipe slightly modified from this one.)
- 6 T. of Old Bay Seasoning (plus more for serving)
- 2 T. cayenne
- 1/2 cup table salt
- 3 lemons, quartered
- 2 onions, halved
- 1 & 1/2 pounds small potatoes
- 2 whole heads of garlic; halved
- 5 ears of corn, shucked and cut into thirds.
- 24 ounces smoked sausage; cut into 1″ pieces
- 3 pounds large shrimp (about 30, preferably with heads)
- In a very large stock pot or kettle bring 4 gallons of water to a boil. (This takes a while. Start early.)
- When water has come to a rolling boil add Old Bay seasoning, cayenne, salt, lemons and onions and boil 5 minutes. Add potatoes and garlic and boil for about 10 minutes. Add corn and sausage and cook for about 5-10 more minutes, until corn and potatoes are tender.
- Add shrimp and cook until they turn bright pink, about 2-3 minutes, careful not to overcook.
- Drain pot and transfer to a platter. Serve with extra Old Bay and with cocktail sauce and melted butter on the side.