Originally called Frogmore Stew this super easy, one pot meal makes the ideal a fun and festive camping dinner. Even the pickiest eaters will love this.
This is great served with a homeade cocktail sauce that's super easy to whip up and can be made in varying heat levels to satisfy the mild in the group to the wild.
Lowcountry Shrimp Boil
- Serves: 12
- Complexity: very easy
- Large Stock Pot with insert + quarts water to fill half way
- 4 pounds small red potatoes
- 1 (3-ounce) bag of Zatarain's Crawfish, Shrimp and Crab Boil
- 4 tablespoons Old Bay seasoning
- 2 pounds Andouille or Hot Italian Sausage, cut into 1½-inch pieces
- 6 ears of corn, shucked and halved
- 4 pounds large fresh shrimp, peeled and deveined
- Cocktail Sauce
- 2 tablespoons finely grated raw horseradish
- 1 teaspoon dark brown sugar
- 1/8 teaspoon fresh lemon juice
- 6 tablespoons ketchup
- Favorite hot sauce
- lemon wedges
Add water and seasonings to a large stockpot. Cover pot and heat to a rolling boil; add potatoes cook 15 minutes or until potatos are tender. 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.
In a small bowl combine horseradish, brown sugar, lemon juice and ketchup. Mix well. Chill in refrigerator. Adjust horseradish to taste. You may want to make several batches with varying levels of heat.