Nothing says beach vacation more than a low-country boil 
Or peel-n-eat shrimp, at the least. And nothing goes better with peel-n-eat shrimp than Old Bay and beer!
We ended up watching the sunset on on the rooftop deck. It’s gotten quite chilly out there! I had a few ounces of wine for the occasion, but I’m trying to watch my drinking so I’m feeling great when I get up tomorrow.
Low-Country Boil
Tonight’s proportions and method were perfect for 4 people. We ate every bite – and everything was cooked just right.
Ingredients:
- 1 extra large pot (or you could use 2 smaller pots)
- 4 lemons, sliced
- 1 bag of Zatarain’s Crab boil mix in a bag (check your grocery store)
- 1/4 cup of Old Bay seasoning (dump in to taste!)
- 5 red potatoes, cut into quarters
- 2 pounds shrimp (we had 1 lb each of rock shrimp and Gulf shrimp)
- 3 ears of corn, halved
- 1 package of kielbasa, chopped into 1-inch pieces (we used leaner turkey kielbasa)
Method:
- Fill extra large pot with water, sliced lemons + Zatarains mix. Bring to a boil.
- Add potatoes and kielbasa. Cook 20 minutes.
- Add corn. Cook 2 minutes.
- Add shrimp. Cook until pink, 3-5 minutes. DO NOT overcook!
- Drain – eat!
Draining with the Zatarain’s packet -
My Plate
With cocktail sauce, ketchup and more Old Bay for seasonings.
It’s so hard to pick a favorite part, but I think I’d have to say the potatoes! I love my starches
My Raspberry UFO was delicious 
The table - we ate on the screened porch in candlelight. Very beachy.
The rock shrimp were like little armadillos - but they tasted like scallops!
But I still preferred the big juicy Gulf shrimp.
You gotta have a “shell bowl” for shrimp and beer caps!
I am stuffed.
Goodnight all!
*****************
Edited to add a late night dessert!!
I had 2 bites of this yummy peanut butter rice crispie treat.
{ 24 comments… read them below or add one }
The BEST meal for a big crowd…just dump it all out onto a big paper-lined table and chow down…clean-up is a breeze!!
I’ve never seen rock shrimp before but they creep me out. Living in TX, I’ve seen way too many armadillos as roadkill…and yes…they do resemble them.
Definitely the way to end your first full day at the beach!
Whenever food bloggers triumphantly proclaim “I am stuffed,” it always seems that they are merely trying to convince themselves of it.
Kath, I think you’ve become a tad bit obsessed.
You took 7 photos of the same plate of food…
The food and pics look great. I love the pic of the “shell bowl”.
I am now craving shrimp… thanks Kath.
Quit with the negative comments, guys. Kath is blogging while she’s on her vacation and she wants to and most of us actually enjoy reading her blogs. So what if she took many pictures, you just can tell she’s having fun! Let her enjoy her vacation. Sheesh.
Sounds like a superb and satisfying evening. The beach and the sun make you tired, even though you generally just sit and bask in it. Funny, then you would think that solar panels actually stole energy from homes….hmm…biggest scam ever?
- The Peanut Butter Boy
Do they sell those flavor seasoning packets everywhere? I’ve never seem them before.
yum, shrimp! the rock shrimp shells are so cool, I havn’t eaten them like that
have a nice night, can’t wait to see what tomorrow brings!
“You can tell she’s having fun.”
Yeah, sure. If fun constitutes posting a trillion pictures of her meal online during her “vacation”, then, yes, it does look like she’s having fun.
Otherwise, it looks like she’s a slave to her own damn blog.
I dare Kath to take a week off from this thing. I bet you she couldn’t.
…I’m even starting to wonder if anything other than what great meal she has to create, goes through her mind anymore.
Hahahaha, I have to say the rock shrimp kind of scare me. I don’t know if I could eat them and that’s saying something because I LOVE shrimp!
Ill eat anything that tastes like scallops… Ill have to try the “armadillos” haha
Wow that looks like a great dinner for a big crowd- seems easy enough too!
Looks like your having a great time- and it is smart how you chose a vacation spot where you have the option of making your own meals – wherever I go I am always a slave to the tourist restaurants
Oh my gosh, what a fun dinner! Love the shot of the shell bowl. A meal well enjoyed! haha. Looks like you are having a great time!
whomever,
SHUT. UP.
Thanks!
Glad to see the maturity level is at an all-time high this morning.
I have to say you are all making my Friday morning at the office go by a little quicker with all these crazy comments lately!
I have to interject something about all the photos – I am a photographer, and I always take a ton of pictures of EVERYTHING, it’s just a habit. And I happen to prefer blogs with more pictures than words (who doesn’t?). I just wish I had internet access and a laptop when I went on vacay so I could post more frequently instead of just a HUGE post when I get home.
Kath, I’ve loved all the posts this week, keep up the great work!
what exactly is kielbasa?
sausage i know.
what kind of sausage?
is it so special it gets it’s own name?
i was wondering what this “boil” was. Looks great.
we used to do the same sort of thing when i lived in Maryland. We would make a ton of crab, lay newspaper on the table and just pour the crab in the center and eat away. The shells either went into a bowll, or sometimes you would a crunch under the table when, spanky, the german shepard would sneak a few
Kath,
Thanks for posting stuff while on your vacation. It all looks great! Hope you are having a great time!
~Tara
old bay totally reminds me of summers in south carolina. lots of shrimp boils full of old bay! too bad i always hated shrimp.
Look at you, guys, having the best food this Earth has to give. Good for you!
For Green Tea
Kie?basa is a Polish word for traditional Polish sausage. The word has become a commonly used North American term for Eastern European styles of sausage, including Ukrainian sausage, which is called kovbasa or kubasa. The sausage in Poland is usually sold in two forms, fresh and dry. The dry one has the advantage of being long lasting, while the fresh one can be eaten cold or cooked. The fresh form is used in traditional Polish dishes, such as “Bia?y Barszcz” or “Bigos”.
For Green Tea
Kielbasa is a Polish word for traditional Polish sausage. The word has become a commonly used North American term for Eastern European styles of sausage, including Ukrainian sausage, which is called kovbasa or kubasa. The sausage in Poland is usually sold in two forms, fresh and dry. The dry one has the advantage of being long lasting, while the fresh one can be eaten cold or cooked. The fresh form is used in traditional Polish dishes, such as “Bialy Barszcz” or “Bigos”.