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About the Dish

  • Tomato Paste

    Tomato Paste

  • Lemon

    Lemon

  • Thyme

    Thyme

  • Bay Leaf

    Bay Leaf

  • Yukon Gold Potatoes

    Yukon Gold Potatoes

  • Corn

    Corn

  • Shrimp

    Shrimp

  • Butter

    Butter

  • Garlic

    Garlic

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Paprika

    Paprika

  • Parsley

    Parsley

METHOD

1
Prepare your mise en place: Slice 1 lemon crosswise into 1/4-inch rounds, and the remaining lemon into wedges. Cut each potato into 6 wedges. Shuck corn, and cut crosswise into 2-inch pieces. Slice sausage crosswise into 1/4-inch rounds. Pick and finely chop parsley leaves. Peel and mince 2 cloves garlic.
2
Fill a stockpot or large saucepot with a lid about halfway with 1 gallon (16 cups) water, and place over high heat. Stir in tomato paste, sliced lemon, fresh thyme, bay leaves, 4 tablespoons Old Bay Seasoning and 1 tablespoon kosher salt. Add potatoes, cover pot, and bring to a boil.
3
Once your water comes to a boil, about 10 minutes, remove the lid. Add corn and sausage. Cook 4 minutes. Add shrimp and cook just until their tails curl up, about 3 minutes. Scoop out the ingredients with a long-handled strainer, or strain solids through a colander. Discard thyme stems and bay leaves.
4
While the low country boil simmers, make Smoked Paprika Butter. In a saucepan over medium heat, melt 2 pats butter. Add garlic, and sauté about 2 minutes. Add Bragg Liquid Aminos, and remove from heat. Add smoked paprika, and stir to combine. Whisk in remaining 6 pats butter, 1 pat at a time. When butter is fully incorporated, set aside in a warm place.
5
In a large bowl, toss strained low country boil with parsley, remaining 1 tablespoon Old Bay Seasoning, 2 tablespoons Smoked Paprika Butter, and lemon wedges.
6
Pour out the low country boil onto a newspaper-lined table or a platter, and serve with remaining Smoked Paprika Butter. Enjoy!