lowcountry boil
Prawn
Lowcountry Boil
The best way to serve a Lowcountry boil is to spread it out! For a presentation that will elicit squeals of delight, drain and then dump the pot’s contents in front of your guests onto a newspaper-covered table or a disposable tablecloth. Cleanup is a breeze, too. All you have to do is roll up the mess and throw it away.
Ingredients
- 2 quarts water
- 1 bottle (12 ounces) beer
- 2 tablespoons seafood seasoning
- 1-1/2 teaspoons salt
- 4 medium red potatoes, cut into wedges
- 1 medium sweet onion, cut into wedges
- 4 medium ears sweet corn, cut in half
- 1/3 pound smoked chorizo or kielbasa, cut into 1-inch slices
- 3 tablespoons olive oil
- 6 large garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 1 pound uncooked snow crab legs
- optional: seafood cocktail sauce, lemon wedges and melted butter
Directions
- In a Dutch oven, combine water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer until potatoes and corn are tender, 10-12 minutes longer.
- Meanwhile, in a small skillet, heat oil. Add garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute.
- Stir shrimp, crab legs and garlic mixture into Dutch oven; cook until shrimp and crab turn pink, 4-6 minutes. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice.
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