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.
Tonight’s proportions and method were perfect for 4 people. We ate every bite – and everything was cooked just right.
- 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)
- 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 –
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.
Edited to add a late night dessert!!
I had 2 bites of this yummy peanut butter rice crispie treat.