Queens Eats: Low Country Boil

This column was written by Erin Walsh.

Greetings, Patch readers. 

I recently stumbled across an evocative quote from none other than F. Scott Fitzgerald that deeply resonated with me: “Poetry is a northern man’s dream of the south.” 

Although I am a Yankee by birth, residence and probably temperament, I’ve always felt a deep affinity for the Old South. Cities like Charleston, South Carolina and Savannah, Georgia are among the most beautiful in this country and have a lyrical, almost European magnetism, for me at least. (My husband would strongly disagree). 

As I was daydreaming about these genteel southern cities, I decided to find a fitting recipe. Alas, I found one for Low Country Boil, or a shrimp boil made with onions, red potatoes and Old Bay seasonings. 

I omitted the corn from mine, but feel free to add to your rendition. Whatever your feelings about the parts of the country below the Mason-Dixon line, I’m sure that you’ll feel a strong allegiance to this succulent recipe. 

Shrimp Boil (Source: Oldbay.com)

Ingredients 

4 quarts water (16 cups)

1 can (12 ounces) beer (optional)

1/2 cup OLD BAY® Seasoning 

2 tablespoons salt 

8 medium red potatoes, quartered 

2 large onions, cut into wedges 

2 pounds lean smoked sausage, cut into 2-inch pieces 

8 ears fresh corn, shucked and halved crosswise 

4 pounds unpeeled jumbo shrimp (21 to 25 count) 

Directions 

Bring water, beer, OLD BAY Seasoning and salt to boil in 12-quart stockpot on high heat. Add potatoes and onions. Cook eight minutes. Add smoked sausage. Cook five minutes. Add corn. Cook seven minutes.

Stir in shrimp. Cook four minutes or just until shrimp turn pink.

Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Or, mound on paper-covered table. Sprinkle with additional OLD BAY seasoning, if desired.