Lowcountry Shrimp Boil
by Hayden Momot
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Lowcountry Shrimp Boil shares with the reader an authentic recipe for a Southern dish that hails from the State of South Carolina. The origins of this recipe are from the beautiful and charming City of Beaufort, South Carolina.
This dish is sometimes referred to as Frogmore Stew (yet frogs are not part of the recipe). The name comes from Frogmore, a small community on Saint Helena Island, near Beaufort, South Carolina. You know it is authentic Frogmore Stew when it contains shrimp (not crab or crawfish), corn on the cob, and red potatoes.
The spice mix is a special blend of seasonings, a little different for each family, yet all have a similar taste that brings to the table a bite of the South. Tabasco sauce is splashed on at the table to bring a bit of heat to the palate.
The boil is prepared outside, using a propane cooker and steaming pot. It is traditionally served, drained and then poured, onto a picnic table covered with newspaper. The shrimp boil is piled high in the center of the table and each guest picks out what they wish to eat.
This is a festive dish served with ice-cold beer and ice-cold sweet tea. It stands alone and does not need accompanying dishes. Lowcountry Shrimp Boil offers the recipe for an appetizer of hot boiled peanuts; this is a specialty from Charleston, South Carolina. Boiled peanuts can be served while the guests are waiting for the shrimp boil to be prepared.
The meal can be concluded with a delicious Southern dessert, peach pie. Lowcountry Shrimp Boil shares with the reader the recipe for homemade pie slab pie, which can be made a day or two ahead and served cold after the meal for the final touches of an authentic Southern treat.
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