Monday, December 16, 2013

Shrimp or Crab...Which Lowcountry favorite do you prefer?

Also referred to as Frogmore Stew, this one-pot wonder is enjoyed by many throughout the south. The traditional Lowcountry Boil is a simple dish consisting of shrimp, sausage, corn and potatoes. It’s easily served up on newspaper, which provides for quick clean up, and usually paired with melted butter and cocktail sauce. Lowcountry Boil is guaranteed to be a crowd pleaser.  The recipe is pretty basic but feel free to add in onions or blue crabs to make it your own.

Lowcountry Boil
4 pounds small red potatoes
5 quarts water
1 (3-ounce) bag of crab boil seasoning
4 tablespoons Old Bay seasoning
2 pounds kielbasa or hot smoked link sausage cut into 1½-inch pieces
6 ears of corn, halved
4 pounds large fresh shrimp, peeled and deveined optional
Cocktail sauce
Add potatoes to large pot, then add 5 quarts water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.
Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with cocktail sauce. Serves 12.
(Adapted from Southern Living, August 2002 and Real Simple, August 2001)

Found to be plentiful throughout the inland waters of the Lowcountry, blue crabs are another favorite a favorite in the south. Simple to prepare and similar to that of Lowcountry Boil, crabs are best enjoyed around a newspaper topped table with friends. No extras or frills needed here, just melted butter and your cracking skills. Enjoy!
Paula’s Savannah-Style Blue Crabs
3 heaping tablespoons crab seasoning, such as Old Bay                                                                         1 tablespoon white vinegar   
1 teaspoon black peppercorns
2 dry bay leaves
2 lemons, split in half
1 bunch fresh parsley, roughly chopped
6 blue crabs
Melted butter, for serving

Bring a large stockpot of water to a boil. Add the crab seasoning, vinegar, peppercorns, bay leaves, lemons, garlic and parsley to the pot. Add the crabs and boil until they are red, 10 to 12 minutes. Remove the crabs using a spider, and then let the crabs cool to the touch. Crack the crabs over newspaper and pick out all their sweet meat. Serve with melted butter.

(Recipe from Paula Deen from the Food Newtork show, Paula’s Best Dishes, episode: Feeling Crabby.), a division of Performance Development Corporation (PDC), features information about Hilton Head Island, South Carolina from vacation rentals to real estate featuring details on events, hotels, restaurants, golf, activities, shopping & spas. Created for visitors and locals alike, is the source for all things Hilton Head Island.

No comments: