Low Country Boil Recipe
- 2 quarts water
- 1 bottle (12 ounces) beer
- 2 tablespoons seafood seasoning
- 1-1/2 teaspoons salt
- 4 medium red potatoes, cut into wedges
- 1 medium sweet onion, cut into wedges
- 4 medium ears sweet corn, cut in half
- 1/3 pound smoked chorizo or Johnsonville® Polish Kielbasa Split Rope Sausage, cut into 1-inch slices
- 3 tablespoons olive oil
- 6 large garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1 pound uncooked large shrimp, deveined
- 1 pound uncooked snow crab legs
- Optional condiments: seafood cocktail sauce, lemon wedges and melted butter
- 1. In a stockpot, combine the water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer 10-12 minutes longer or until potatoes and corn are tender.
- 2. Meanwhile, in a small skillet, heat oil. Add the garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute.
- 3. Stir the shrimp, crab legs and garlic mixture into the stockpot; cook for 4-6 minutes or until shrimp and crab turn pink. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice. Yield: 4 servings.
1 serving equals 500 calories, 20 g fat (5 g saturated fat), 212 mg cholesterol, 1,318 mg sodium, 41 g carbohydrate, 5 g fiber, 40 g protein.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.