Low Country Boil Recipe!

Hi Everyone,

Now that fall is upon us (and football season) I have the best low country boil recipe for any social gathering! I have tried a few different versions and this one is by far my favorite. It is affordable, easy to make and relatively low on calories. Plus, it has been a big hit!

Ingredients:

1 Pound Shrimp

3 Ounces Cherry Tomatoes

3 Cloves Garlic

2 Ears Of Corn

1 Lemon

1 Pound of potatoes

½ Pound Green Beans

1 Bunch Thyme

2 Tablespoons Butter

⅓ Cup Mayonnaise

1 Tablespoon Spice Blend (Bay Leaves, Celery Salt, Sweet Paprika, Celery Seeds, Mustard Powder, Black Pepper, Nutmeg, Cayenne Pepper & Cinnamon)

Directions:

1. Wash and dry the fresh produce.
2. Heat a large pot of salted water to boiling on high.
3. Remove and discard the husks and silks of the corn and cut each cob into quarters.
4. Trim off and discard the stem ends of the green beans.
5. Cut the potatoes into bite-sized pieces.
6. Peel and mince the garlic and quarter and deseed the lemon.
7. Halve the tomatoes and pick the thyme leaves off the stems and discard the stems.

1. Add the corn and green beans to the pot of boiling water and cook 3 to 4 minutes, or until the corn is slightly tender and the green beans are bright green.

1. Using tongs, transfer the cooked corn to a large bowl and use a slotted spoon or strainer to remove the cooked green beans while leaving the pot of water boiling.
2. Rinse the green beans under cold water for 30 seconds to 1 minute to stop the cooking process and pat dry with paper towels before transferring to a separate large bowl.
3. Add the potatoes to the pot of boiling water used to cook the corn and green beans and cook 10 to 12 minutes.
4. Drain thoroughly and transfer to the bowl of cooked corn.
5. While the potatoes cook, in a small bowl, combine the mayonnaise, half the garlic and the juice of 2 lemon wedges.
6. Stir to thoroughly combine and season with salt and pepper to taste.
7. To the bowl of cooked green beans, add the tomatoes and ¼ of the aioli. Toss to coat and season with salt and pepper to taste.
8. Pat the shrimp dry with paper towels and place in a bowl and season with salt, pepper, half the thyme and ¾ of the spice blend. Toss to thoroughly coat.
9. In a large pan, heat 1 tablespoon of butter on medium-high until hot. Add the seasoned shrimp and remaining garlic. Cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are slightly opaque.
10. Add the cooked corn and potatoes, butter and the juice of the remaining lemon wedges and season with salt and pepper.

1. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque and cooked through and remove from heat.

1. Transfer the finished boil to a serving dish. Garnish with the remaining thyme and spice blend.
2. Transfer the remaining aioli to a serving dish.
3. Serve with the salad and remaining aioli on the side. 

Let me know what you think!

Kristin