|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, which have a clean flavor and firm texture. They’re harvested by Tim 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|
|Total Carbohydrates||45 g|
|Dietary Fiber||5 g|
MISE EN PLACE
• Slice 1 lemon crosswise; cut remaining lemon into wedges.
• Cut each potato lengthwise into 6 wedges.
• Shuck corn; cut cobs crosswise into 2-inch pieces.
• Peel and mince garlic.
• Pick and finely chop parsley leaves.
• Slice sausage.
• Fill a large sauce pot half full with about 1 gallon water. 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, and cover pot.
• When liquid boils, add corn and sausage. Cook, uncovered, 4 minutes.
• Add shrimp. Cook until their tails curl up, about 3 minutes.
• Drain, and transfer to a large bowl.
• Discard thyme stems and bay leaves.
While Low Country boil cooks:
• Place a saucepan over medium heat. Add 2 pats butter. When butter melts, add garlic. Cook, stirring, until garlic begins to turn golden, about 2 minutes.
• Remove pan from heat. Whisk in liquid aminos and smoked paprika.
• Whisk in remaining 6 pats butter, 1 pat at a time.
Toss 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.
• Serve with remaining smoked paprika butter, and 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...