Lowcountry shrimp boil, shrimp and grits, crab stew and crab meat salad are four of the most traditional seafood dishes. Any seafood restaurant worth its salt offers these local dishes, but you can make them at home yourself after returning with buckets of shrimp and crabs pulled fresh from the sea.
Spend a day out on the river and take your catch back home to make a special dinner to celebrate the best of Lowcountry living.
LOWCOUNTRY SHRIMP BOIL
• 4 quarts water
• 2 bottles beer (optional)
• 2 lemons, quartered
• 2 onions, quartered
• 2 oz. seasoned salt (old bay)
• 4 bay leaves
• 2 link sausages
• 2 large potatoes, quartered
• 2 corn on the cob
• 1-1/2 lbs. shrimp, with heads off and shells on
Combine first six ingredients and cook at a rolling boil for 15 minutes. Lower to a medium boil, add sausage. Cook 15-20 minutes, then add potatoes.
Cook 15-20 minutes. Add corn and cook 15-20 minutes. Bring back to a rolling boil. Add shrimp and cook 1-3 minutes. Drain and serve. Serves 4.
SHRIMP & GRITS
• 3/4 cup stone-ground grits
• 3 cups milk
• 1/8 cup extra virgin olive oil
• 1 teaspoon butter
• 1 small onion, finely chopped
• 1 lb. shirmp, peeled and deveined
• 1/4 teaspoon salt
• 1/8 teaspoon pepper (white or black)
In a medium saucepan, bring the milk to a boil. Stir in the grits, and reduce heat to low. Cook, stirring occasionally, until silky, about 10 minutes.
Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onions until tender, then toss in shrimp. Season with salt and pepper, and cook 4 to 5 minutes, or until shrimp turn pink. Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. Serve hot. Serves 4.
• 1-1/2 lb. crab meat
• 1/4 lb. butter
• 1/2 teaspoon celery seed
• 1 tablespoon salt
• 1 can evaporated milk
• 4 pints whole milk
Melt butter in a large pot. Add crab meat, celery seed and celery salt. Sautee crabmeat for 3 minutes, then add evaporated milk and whole milk.
Warm stew on low heat but do not boil. Add extra seasoning to taste. Serves 12.
CRAB MEAT SALAD
• 1 lb. crab meat
• 2 hard-cooked eggs, diced
• 1 cup celery, diced
• 1/2 cup mayonnaise or salad dressing
• 1/8 teaspoon pepper
• 1/2 teaspoon salt
• 1 green pepper, chopped
Remove any shell from the crab meat. Combine all the ingredients and serve on lettuce. Shrimp may be used instead of crab meat. Serves 6.