Recipe by kit kat zebb
"This is a SC Lowcountry recipe. Very easy!"
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smoked sausage links, sliced
frozen small corn cobs
1 (3 ounce) package
dry crab boil
1 1/2 pounds
unpeeled, large fresh shrimp
salt to taste
We started cooking the potatoes first because we knew they would take more than ten minutes and then added the sausage. The shrimp and corn went in together along with the little neck clams we decided to include in this amazing dinner. We fed a crowd of thirteen people while on vacation last week and everyone raved about this great summer dish. A salad and a loaf of crusty bread rounded out this authentic southern meal. Give it a try, there's nothing not to like. Thanks so much Kim!!!!
Corn needed a little more time, and my family would have liked some chicken in it.
This is a great SC recipe, a staple at our house! Couple of pointers -- add the corn just before the shrimp so it doesn't overcook. This is typically served on a picnic table covered with newspaper and eaten with your hands. When finished, roll up the mess and toss!
I used about 3 quarts of water, 1/4 cup of Old Bay seasoning and 5-6 dashes of hot sauce. Then boiled the onion, potatoes, corn until done, then added shrimp and boiled for about 3 more minutes. Absolutely perfect!!!
This was a good recipe, but I should have read the other reviews and added the corn at the end. The corn in mine was overdone. Other than that it was very good. I put about 2 T Old Bay seasoning in - not the 3 oz that the recipe called for. That seemed like too much to me. I might add 3 T next time, but it was still good. Super easy!
I was in the Air Force Reserves in Charleston, SC and cooked this many times for our unit. The most we cooked for was 500 people! We used the large bag of Zatarans shrimp and crab boil and everyone loved the taste it added. For a large group we used the following formula. This is a per person calculation so just multiply the number of people times each of the items and it works out great. 1/2 pound shrimp 1/2 pound sausage (we used Andouille or smoked Kielbasa) 1 ear of corn 1 potato (or 3 to 4 small red potatoes) 1 large onion Served with sweet tea or ice cold beer!!! We used the pour over newspaper on picnic tables method of serving. Be sure to put out plenty of rolls of paper towels to use for napkins. This is the low country at its best!
Excellent! Even my picky husband liked it! I was trying pieces as it cooked (I have no patience) and wasn't sure how good it was going to be. But, in the end it was fantastic. The whole was better than the sum of the parts. We used corn off the cob, because that's what I had, which broke tradition, but turned out pretty nicely.
Instead of water we substituted cheap beer for that added taste! And Old Bay seasoning. Nice touch!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 182
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