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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.



Recipe for:

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

2 lemons

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!


Use large stock pot and measure the water. Add the Old Bay seasoning with lemons and bay leaves. On high heat, bring to a rolling boil.

Reduce the heat and allow to simmer gently for 30 minutes so flavors meld.

Add the potatoes and corn cover with a lid. Cook for approx. 15 minutes until potatoes are tender when pierced with a knife.

Add the clams and the sausage. Cover with the lid and cook for 10 minutes until the clams have opened.

Add the shrimp and replace lid on pot. Cook for 5 minutes just until the shrimp have turned pink.

Immediately remove from heat. Dump into sieve.

Dump the boil directly on newspapers on the table or onto a large table.

Serve with several bowls around the table of melted salted butter and the spicy dipping sauce. Enjoy!

Recipe for

Spicy Dipping Sauce

Shopping list: Makes approx. 1-1/4 cups

3 cloves garlic, peeled, crushed and chopped

1 stick salted butter

1/3 cup BBQ sauce (like Sweet Baby Rays)

1/3 cup ketchup

½-1 tbs Louisiana hot sauce (more or less depending on desired heat)

1 tbs brown sugar

¼ cup water

½ tsp salt

¼ tsp ground black pepper


In a sauce pan, on medium-high heat and the butter and melt.

As soon as it begins to froth, add the garlic and whisk until just fragrant.

Add all the sauces, brown sugar, water, salt and pepper. Whisk to combine.

Simmer on low heat for 10 minutes or so until all the flavors meld.

Taste and adjust seasonings so it tastes good to you!

Set aside to cool until ready to use with the boil.


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