American · Dinner
Lowcountry Boil
South Carolina lowcountry boil of shrimp, smoked sausage, corn, and new potatoes boiled in Old Bay and tipped onto a board with spiced butter and lemon.
$$
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
22gFat
38gCarbs
3gSugar
4gFiber
1140mgSodium
185mgChol
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Instructions
1
Prep
Bring the water to a boil in a large pot with the Old Bay, bay leaves, and crushed garlic. Halve the corn cobs and lemons. Slice the sausage thick.
2
Boil
Add the potatoes and boil over high heat 12-14 minutes until almost tender, then add the sausage and corn. Boil 5 minutes.
3
Finish
Add the shrimp and boil over high heat 3-4 minutes until pink and just curled. Drain everything, reserving the lemon halves and bay leaves to discard.
4
Reduce
Melt the butter with the remaining Old Bay over low heat 2 minutes until foaming. Squeeze in juice from one lemon half.
5
Glaze
Tip the drained boil into the spiced butter and toss over low heat 2 minutes until everything is glossy and coated.
6
Plate
Tip everything onto a board lined with paper. Scatter with lemon wedges and serve with napkins for peeling.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) raw shell-on shrimp
- 240g (8.5 oz) smoked sausage
- 500g (17.6 oz) baby potatoes
- 2 corn cobs
- 4 tbsp butter
- 4 tbsp Old Bay seasoning
- 2 lemons
- 6 garlic cloves
- 2 bay leaves
- 2L (8 cup) water