|2 servings||calories per servings 560||protein serving 45 g||carbs per serving 45 g||total fat per serving 25 g|
Chef Whitney Otawka loves to cook this dish for holidays at the Greyfield Inn on Cumberland Island, Georgia. 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. Enjoy this classic Southern dish at your next cookout or backyard party!
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||7 g|
|Total Carbohydrates||45 g|
|Dietary Fiber||5 g|
Prepare your mise en place: Slice 1 lemon crosswise into 1/4-inch rounds, and cut 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. Peel and mince garlic. Pick and finely chop parsley leaves.
Fill a stockpot or large saucepot about halfway with 1 gallon (16 cups) water, and place over high heat. Stir in tomato paste, lemon slices, thyme, bay leaves, 4 tablespoons Old Bay Seasoning and 1 tablespoon kosher salt. Add potatoes, cover pot, and bring to a boil.
When water comes to a boil, 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 through a colander. Discard thyme stems and bay leaves.
While the low-country boil cooks, 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 large bowl, toss strained low-country boil with parsley, remaining 1 tablespoon Old Bay Seasoning, 2 tablespoons Smoked Paprika Butter and lemon wedges.
Pour out the Low Country Boil onto a newspaper-lined table or a platter, and serve with remaining Smoked Paprika Butter. Enjoy!
Whitney Otawka grew up in the high desert of Southern California and studied anthropology at The University of California, Berkeley. Living in the Bay Area as a young adult introduced her to an unfamiliar way of eating and an endless supply of fresh produce, seafood, grass-fed beef, organic grocery stores, and more.Learn More...