Recipes
Dave's Low Country Boil
After a long week, my Gulfstream Team from Savannah, Georgia, would get together after work to enjoy some low country boil and time off. We cooked Low Country Boil outside in a large pot with a propane burner. The pot was roughly 5 gallons. You can add or delete ingredients as long as you make sure to have the Old Bay and Crab Boil. The vinegar helps to peel the shrimp and crabs. Save 1 can of Old Bay to sprinkle over the boil after you remove it from the pot and spread it on a brown paper covered table. Highly recommend doing this outside as it will be messy.
-Ingredients-
- 2 – 6 ounce cans of Old Bay
- 1 – 3 ounce bag of Zatarain’s Crab Boil in bag
- ½ cup white vinegar
- 5 pounds small red potatoes
- 3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces
- 8 ears fresh corn, husks and silks removed
- 5 pounds crab legs clusters, separated
- 4 pounds large fresh shrimp
- 4 lemons – quartered
- 2 sticks of butter (melted)
- 2 pounds crawfish (optional)
-Directions-
- Heat a large pot of water (filled about ½ way to the top) on an outdoor cooker, over high heat. Add 1 bag of Zatarain’s Crab Boil, 1 can of Old Bay seasoning, and ½ cup of White Vinegar. Cover and bring to a boil.
- It is important to add the remaining ingredients as listed below, along with the cook times, as the potatoes and corn take much longer to cook than the rest of the ingredients!!
- Add potatoes and sausage and cook for 10 minutes. Break corn ears in half; add corn and crab and cook for another 5 minutes.
- Add Crawfish (if using) then shrimp when potatoes are almost tender (check by poking with a fork) and everything else is almost done; cook until shrimp are just cooked through, 3 to 4 minutes longer. Super critical to get the boil off the heat after the shrimp have been in the pot for just a few minutes. Too long and they will be overcooked and rubbery.
- Drain off and discard the water. Pour the contents out onto a picnic table covered with brown paper or newspaper.
- Sprinkle with Old Bay Generously.
- Serve with melted butter, Cocktail sauce, and Lemon wedges.
- Pairs well with your favorite cold beverage of choice
-Pro Tip-
Keep the burner on high the entire time unless the pot starts to boil over. Add water if needed.
Shrimp and Rice Casserole
-Ingredients-
- 1 ½ pounds raw shrimp, deveined, with the shells and tails off
- 2 cups raw white rice
- 1 stick of butter
- 1 can of cream of celery soup
- 1 can of cream of mushroom soup
- 1 can of Rotel diced tomatoes & green chilies
(If you are looking for more kick add 2 cans)
- 1 yellow onion diced
- 1 green or red bell pepper
-Directions-
- Preheat oven to 350 degrees.
- Melt butter in a large mixing bowl, combine the raw shrimp, uncooked rice, both cans of soup. Add the Rotel, diced onion, bell pepper and salt and pepper to taste. Stir well to combine.
- Place mixture in a 12x9 casserole dish cover wih foil and bake for 30 minutes.
- After 30 minutes, stir well. Cover dish back up and cook for an additional 40 mintues.
- When done, the rice should be fluffy and have absorbed all the liquid.
Enjoy!
Preparing Crab
Coming Soon.
Fish/ Shrimp Street Tacos
-Ingredients-
Pico de Gallo
- 2 medium tomatoes, seeded and finely chopped
- 1/2 red onion, peeled and finely chopped
- 1 clove garlic, minced
- 1 tablespoon of lime juice
- ½ cup chopped cilantro
- 1 jalapeño, seeded and finely chopped (optional)
Creamy Taco Sauce
- ¼ cup mayonnaise
- ½ cup sour cream
- 1/2 lime
- Salt and ground black pepper
- 1 1/2 - 2 tablespoon canned chipotle pepper, finely chopped (optional)
Other Ingredients
- 2-3 tablespoons of regular Olive Oil (or any cooking oil to cook your seafood)
- 1 ½ teaspoons chili powder
- Salt and ground black pepper
- 1 pound of any firm white fish like flounder, de-boned and scales removed cut into strips (about 2 inches by 3 inches) OR 1 pound of shrimp, de-veined and peeled
- Tortillas (soft or hard shell). You can use one or two per taco (hard shell and soft)
- 1 1/2 cups shredded green leafy vegetable (romaine or cabbage work best)
- Lime wedges
-Directions-
- Combine all the ingredients for the Pico de Gallo and set aside.
- In another bowl, combine the mayonnaise, sour cream, and chipotle. Season to taste with a squeeze of the halved lime, salt, and pepper; set aside.
- Lightly grease your pan with oil and cook your fish or shrimp over medium heat. Season to taste with the chili powder, salt, and pepper.
- You can heat the soft tortillas in the microwave or over a lightly greased pan (butter or olive oil) one at a time, and serve warm.
- Fill each tortilla with a little of the creamy taco sauce, green leafy vegetable, and then the Pico de Gallo. Top with three pieces of shrimp or fish. Serve with lime wedges. You can add other toppings like shredded cheese if you like!