Low Country Shrimp Boil with Spicy Dipping Sauce
What does summer remind your off?
For me, it's about cold suppers, salads, flip flops, ice cream, rolling in the ocean, damp towels and ofcourse the quintessential shimp boil.
Now mind you, this could be a crab boil if you wished but I simply don't have the patience for shelling itty bitty crabs any longer. Snow crab legs, no problem but working for 2 hours to get half a cup of meat?
Thanks but no thanks!
An hence the shrimp boil. A week at the beach just wouldn't be the same with0ut this lovely. Spread the newspapers on the table on the deck, cold beer, bowls of melted butter and the spicy dipping sauce and we're golden. Just in case you're wondering the term 'low country' refers to regions of Southern US which are low-lying sea lands such as South Carolina.
The simplicity of this dish is astounding but also what makes it a staple. No endless slaving over a hot stove and at the end of the day, a delicious meal thats meant for sharing. Here's family style dining at it's best.
And don't miss the spicy dipping sauce - though it isn't traditional and something I threw together, you're not going to want to give this one a miss.
Low Country Shrimp Boil
Shopping list: Serves 4-6 good sized helpings
3 lbs. unpeeled shrimp
1 bag (50 count) little neck clams
5 ears of corn, shucked and husks removed
1 packet Polish Kielbasa sausage
1/3 cup Old Bay seasoning
3 fresh bay leaves
1 small bag baby red potatoes
20 cups of water
Clams: Soak for approx. 1-2 hours with 2 tbs cornmeal or flour to get rid of sand.
Lemons: Quarter lengthwise and set aside
Corn: Cut each length into 3 pieces
Sausage: Cut the rope into 2” lengths.
Spread thick layers on newspapers on a table so you’re ready to eat as soon as the boil is off the stove!