Whitney Otawka's Low Country Boil with Smoked Paprika Butter
**The "2 servings for $76" selection is enough to feed four adults.** Chef Whitney Otawka loves to cook this dish for holidays at the Greyfield Inn on Cumberland Island, Georgia. She perfected her execution of the dish at Five & Ten in Athens, Georgia, where chef Hugh Acheson called it by its other name: Frogmore Stew. The shrimp that Whitney uses at the Greyfield comes out of the same waters as those that will ship with this kit. Coastal Georgia white shrimp have a clean flavor and firm texture. Your shrimp will be harvested by Timmy and Ashley Stubbs of Native Seafood, flash frozen the day they’re brought in, and driven straight to our facility in Atlanta by the Stubbs.