Low Country Boil Packets Recipes

LOW COUNTRY BOIL

Steps:

• In a Dutch oven, combine the 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 the garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute., Stir the shrimp, crab legs and garlic mixture into the stockpot; 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.

DAVE'S LOW COUNTRY BOIL

Steps:

• Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
• Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

LOW-COUNTRY BOIL

Steps:

• Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done.
• Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Drain through a colander; discard the liquid. Serve on newspaper or a platter.

LOW COUNTRY SHRIMP FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
• Place potatoes in microwavable bowl. Microwave uncovered on High 5 to 6 minutes or until potatoes are just tender. Add corn to potatoes; drizzle with 1 teaspoon of the oil, and sprinkle with 1 teaspoon of the seasoning; mix until evenly coated. Place shrimp in medium bowl; toss with remaining 1 teaspoon oil and remaining 1 teaspoon seasoning; mix until evenly coated.
• Place equal amount of sausage on center of each sheet of foil. Dividing evenly, arrange potato and corn mixture around sausage. Divide shrimp evenly over sausage. Squeeze 1 wedge of lemon over each pack.
• Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until shrimp are pink and sausage is heated through. Remove packs from grill, cut large X across top of each pack. Carefully fold back foil; sprinkle with parsley, and top with remaining lemon wedges.