One of my absolute favorite meals to cook in the spring is a Low Country Broil. Most Low Country Broils include sausage, crab or lobster, and craw fish or shrimp with corn and potatoes. Since I know many people who either do not eat meat or do not eat pig, this Low Country Broil is without any sausage.
This is my go-to meal whenever we are having guests over, or when we want something simple and fun for dinner. It is so easy to make and is much less expensive than you may think. When figuring serving sizes and how much I will need, I always use the simple calculation of each person getting three red potatoes, 1 1/2- two whole ears of corn, and 3/4 to one pound of shell fish. This cheat sheet is the quickest way to figure how much of each ingredient you will need.
Ingredients
Serving Size: 2-3 people Prep Time: 10 minutes Cook Time: 30 minutes
- 1 Quart boiling water
- 1/2 Cup Old Bay seasoning
- 2 Tablespoons white wine vinegar
- 1 Pound de-veined, uncooked shrimp
- 1 Pound snow crab legs
- 6 Red potatoes cut into eighths
- 4 Ears of corn, shucked and cut in half
Recipe
Boil water in one quart pot and add the white wine vinegar and Old Bay seasoning. Once in a rolling boil, add in the potatoes. Let boil for ten minutes, then add in the corn. Let the corn and potatoes boil for another ten minutes, then add in the crab. After five minutes, add in the shrimp. Cook for three minutes, or until ready, then remove from water and serve.
The Old Bay seasoning tastes great on the corn, potatoes, and shell fish alone, but you can also melt some butter and use cocktail sauce for dipping. Old Bay does have some spice, you can add in more or use a little less depending on your spice preference.
