Monthly Archives: July 2017

Low Country Shrimp Boil – 2 recipes

Photo Jul 22, 2 12 34 PM.jpg SHRIMP BOIL

(Click PHOTO to enlarge and then back arrow to return to original size).

Hi Everyone,

I hope you are all enjoying your summer so far.

 Here in the Northeast we are in the middle of a heatwave. For me it has been wonderful! I love hot weather and it has been in the high 80’s. I wait all year to bask in the warmth of July.

Bob and I are slowly coming out of vacation mode. It’s been tough. We really had a nice relaxing time in Myrtle Beach, South Carolina; spending days on the beach and nights eating southern cuisine.

I have a few southern favorites and you know from my last post that “She Crab Soup” is one of them. I hope some of you tried the recipe for the soup.

Now I am going to try and make another favorite dish from vacation,

“Low Country Shrimp Boil”.

Basically it is a combination of shrimp, smokey sausage, sweet corn, onions and new potatoes boiled all together with seafood seasonings. The shrimp boil we had on vacation also included some clams so I am going to add clams to my shrimp boil.

You can really add any other seafood that you and your family enjoy. Some shrimp boil recipes added crabs & crawfish.

But the key is to add ingredients in a certain order.

Photo Jul 22, 12 17 54 PM.jpg INGREDIENTS

While doing some research for the recipe, I found out the origin of this dish and I wanted to share it with you…

The story is that a National Guardsman and shrimper named Richard Gay invented the dish in the 1960s in order to feed 100 soldiers during a National Guard exercise and he needed to stretch the shrimp since it was a more expensive ingredient. He named the dish after his hometown of Frogmore, South Carolina, a community on St. Helena Island.

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This dish goes by many different names…

*Low Country Boil or Frogmore Stew in Georgia & South Carolina

*One Pot in Alabama

*Farmers Seafood Boil in the Gulf Coast of Texas

Think of it as the equivalent of a New England clam bake in the Northeast. 

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So I took out my 12 qt. stockpot, bought all of my ingredients and set out to make my very own Low Country Shrimp Boil.

 I know the traditional way to serve this dish is drained from the broth and straight out of the pot on a newspaper lined picnic table but I had a different idea.

I purchased a vinyl “Shrimp & Crab Boil” tablecloth (I couldn’t help myself, I had to have it) while shopping on Amazon one night and served the food in my paella pan.

Loved the tablecloth because it gives the appearance of the newspaper lined picnic table.

Photo Jul 22, 2 12 50 PM.jpg TABLECLOTH

I also took out my red plastic fast food baskets I use for the beach, for individual shrimp boil servings; but this time I paired them with a new purchase. I bought newspaper designed food liners.

Photo Jul 22, 2 12 24 PM.jpg BASKETS

I love the look when restaurants serve french fries in newspaper, and I was so happy to find the liners.

I came across the liners another night while shopping on Amazon and originally bought them to go along with the french fry serving baskets that you saw in the 4th of July post. 

Now they came in handy and were perfect with the shrimp boil.

Photo Jul 22, 2 16 07 PM.jpg CLOSE UP

Serve this meal with ice cold beverages; either beer, lemonade or sweet tea.

 

Now if I only had a peach cobbler or hand pie for dessert, it would complete my southern meal. I have to work on a recipe for that.

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I looked through a lot of recipes and the recipe I liked the best was from Epicurious Magazine, so here it is. Give it a try and start out with a 12 qt. stockpot.

This recipe serves 10, so adjust your ingredients accordingly to how many guests you are serving. Enjoy!

Low Country Shrimp Boil

YIELD  – 10- 12 servings …ACTIVE TIME – 20 minutes …TOTAL TIME – 45 minutes

Photo of the traditional way to serve this dish on newspaper…

Low-Country-Shrimp-Boil-15062017 (1).jpg FROM EPICURIOUS MAG

INGREDIENTS

  1. For the shrimp boil:
    • 2 lemons, quartered
    • 2 bay leaves
    • 3 tablespoons kosher salt
    • 2 tablespoons whole black peppercorns
    • 1/2 -3/4 cup crab and shrimp boil seasoning, such as Old Bay, plus more, or 4 (3-ounce) bags Zatarain’s Crawfish, Shrimp, and Crab Boil (See Cooks’ Note)
    • 4 pounds small new potatoes (about 1 1/2″ in diameter)
    • 2 pounds smoked pork sausage (about 4 links), such as kielbasa, cut into 2″ pieces
    • 2 sweet or yellow onions, peeled, quartered
    • 8 ears of corn, shucked, cut in half
    • 4 pounds fresh large shrimp (31–35 count; preferably wild-caught), unpeeled
  2. For the cocktail sauce (optional):
    • 1 cup ketchup
    • 2 tablespoons plus 2 teaspoons prepared horseradish
    • 2 tablespoons plus 2 teaspoons Worcestershire sauce
    • 1 tablespoon fresh lemon juice
    • Louisiana-style hot sauce, such as Crystal (to taste; optional)
  3. For the lemon butter sauce (optional):
    • 1/4 cup (1/2 stick) unsalted butter, melted
    • 2 tablespoons (or more) fresh lemon juice
    • Louisiana-style hot sauce, such as Crystal (to taste; optional)
  4. Special Equipment
    • A large (at least 12-quart) stockpot, preferably with a perforated insert, or 2 large (at least 6-quart) pots

PREPARATION

  1. Cook the shrimp boil:
    1. Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and 1/2 cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
    2. Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
  2. Make the cocktail sauce:
    1. Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
  3. Make the lemon-butter sauce:
    1. Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
  4. Serve the shrimp boil:
    1. Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.
  5. Do Ahead
    1. Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.

Cooks’ Note

Use 3/4 cup Old Bay for a more richly seasoned boil. Choose Zatarain’s Crawfish, Shrimp, and Crab Boil for a spicier, Louisiana-style boil. If you can’t find small new potatoes, cut larger potatoes into 1 1/2″ chunks.

Artichokes are a great addition to this mix when available. Halve the artichokes and scrape out the choke with a spoon and add them with the potatoes. Make sure they are tender and the leaves pull away easily before adding the shrimp.

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I came across another recipe on the website “Damn Delicious” for a sheet pan shrimp boil, so here is that recipe too.

Sheet Pan Shrimp Boil

(Photo courtesy of DamnDelicious.net)

Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!

Ingredients:

  • 1 pound baby Dutch yellow potatoes
  • 3 ears corn, each cut crosswise into 6 pieces
  • 1/4 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon Old Bay Seasoning
  • 1 pound medium shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 lemon, cut into wedges
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
  3. In a small bowl, combine butter, garlic and Old Bay Seasoning.
  4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
  5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
  6. Serve immediately with lemon wedges, garnished with parsley, if desired.
 

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I hope you give either one of these recipes a try.
Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com 

Once you subscribe, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

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She Crab Soup

(Click PHOTO to enlarge and then back arrow to return to original size).

Hi everyone,

Well, I’m back from vacation.

Bob and I spent a lovely 10 days celebrating his 60th Birthday in Myrtle Beach, South Carolina.

Even though I live on Long Island, NY and my home is not too far from the beaches, there is something so different and calming about staying in a home on the beach and falling asleep to the sound of the waves and waking up to a spectacular view of the sunrise over the ocean. Bob thoroughly enjoyed his relaxing birthday.

In addition to the days on the beach, whenever I visit Myrtle Beach, I always enjoy one of my favorite soups. I know, hot soup in the summer, but this soup is very popular on the South Carolina coast and it is “She Crab Soup”. I just love it.

Photo Jul 10, 11 25 54 AM.jpg SHE CRAB SOUP

Bob and I drove from Myrtle Beach to spend a day in Charleston, South Carolina; where She Crab soup is the city’s signature dish. 

We read about a restaurant on Yelp that has won awards for it’s She Crab soup and off we went to sample this award winning soup. The soup is a combination of cream, crab-meat, a splash of sherry and female crab red orange roe (eggs). A cross between a bisque and a chowder.

We arrived at 82 Queen Restaurant and had a very nice dinner (including the soup), while watching all the horse drawn carriages pass by the restaurant.

Here are a few pics from our day in Charleston, SC and the “award winning” She Crab Soup.

Photo Jun 29, 6 34 23 PM.jpg 82 queen sign

Photo Jun 29, 5 36 37 PM.jpg 82 QUEEN FRONT

82 Queen Courtyard…
Photo Jun 29, 7 51 00 PM.jpg 82 Queen

Love the horse drawn carriages…
Photo Jun 29, 6 30 52 PM.jpg CARRIAGE

The award winning “She Crab” soup… with roe

Photo Jun 29, 6 56 24 PM.jpg 82 QUEEN SOUP

The roe just takes the soup over the top with a fantastic flavor, but roe is not harvested all over the nation in an effort to preserve the supply of crabs and it is very hard to come by in some areas.

When I first tasted this soup many years ago on a trip to Myrtle Beach and fell in love with it, it contained the roe. Now a lot of restaurants aren’t adding it, but the basic recipe is still fantastic on its own.

One of the waitresses told me that two crumbled hard-boiled egg yolks can be substituted for the ¼ cup roe needed for the traditional recipe to give it the right texture.

This year, back in Myrtle Beach, I was fortunate enough to get a recipe from one of the local chefs for “She Crab Soup” and I have to share it with you.

I made this soup when we got home (with a little tweaking of course).

Photo Jul 10, 11 26 15 AM.jpg SHE CRAB CLOSE

She Crab Soup

By Chef Heidi Vukov 

Owner of Croissants Bistro & Bakery

Ingredients:

¼ lb. butter

¼ cup flour

2 cups small diced celery

2 cups diced onion

½ cup sherry

2 quarts heavy cream

½ tsp nutmeg

1 lb. lump crab-meat (fresh is best)

Salt & pepper to taste

COOKS NOTES: I tweaked this recipe by adding,

2 crumbled hard-boiled egg yolks

½ tsp. Hungarian paprika

Chives (for garnish)

Directions:

  1. In a large pot over high heat, melt butter and add flour, mixing well. Cook until a blonde roux is formed. Reduce the heat to medium. Add the celery and onions and cook until the onions are translucent. Deglaze the pot with sherry….Move to a double boiler.
  2. Add heavy cream*. Bring to a boil. Add nutmeg

*(I added the crumbled egg yolks and paprika with the cream)

  1. Gently fold in the crab-meat.
  2. Thin with additional cream if necessary. Season with salt and pepper.

COOKS NOTE: I garnished with chives and fresh crab-meat.

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I hope you give it a try.

We are still in vacation mode so we are going down to the beach tonight with some of my “She Crab soup” and biscuits and have a relaxing night on the beach.

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By the way, the birthday boy is the ultimate NY Yankees baseball fan so I had to get him the ultimate NY Yankee Stadium birthday cake for his 60th Birthday!

 (The cake is also from Croissants Bistro & Bakery).

If I lived in Myrtle Beach I would eat there every day….just delicious.

Here is a pic of the cake… had to show you, almost too pretty to cut.

Photo Jun 26, 10 09 34 PM.jpg YANKEE CAKE

and the filling…marble cake with peanut butter & chocolate mousse.

Two of Bob’s favorites.

Photo Jun 26, 11 09 00 PM.jpg SLICED CAKE

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Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com 

Once you subscribe, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Photo Jul 01, 7 18 23 AM.jpg - BOB AND DIANE IN SHELLS