I hope everyone had a fantastic Memorial Day weekend and paused for at least a moment to understand the meaning of this holiday and say a quick prayer for all of those who have fought and served to provide us the freedoms we have today. I’m beyond thankful and reflective of the service of our family members in years past, the service of our friends in various branches today and the ultimate sacrifice paid by two of my dear friends TB and AK. May God be with them and their families always.
We celebrated every second of this wonderful holiday weekend in true summer fashion. I don’t think it is possible to have done one more stinking thing than we did, well … except for that 45 minutes of shut eye I grabbed this afternoon while Lil B took a nap. In my defense, the quick nap was on the tail end of 2 straight hours of playing in the pool. And by playing, I mean catching Lil B while he jumped in off the side again, and again, and again…
After days of end of school parties, lake time, pool, cookouts and so much fun I can hardly see straight; we opted for an easy dinner at home and some backyard play time with just our little family. Typically, we reserve low country boil dinners for more festive occasions. It’s a favorite of mine and my mom (Zsa Zsa) and dad (Dear Ole Dad).
When I shared a pic of our dinner via text with my fam as they headed home from Charleston, here was the reply.
The truth is, I had all of the ingredients on hand and whipped this delish meal together in the blink of an eye. Baby red potatoes, corn on the cob, polish sausage and shrimp all go into a pot of bubbly water seasoned with Old Bay. Minutes later … feast your eyes upon this.
After many a low country boil around these parts, here’s a few tips and tricks that can speed up getting this dish to the table.
- Boil your water with Old Bay seasoning and just dump the ingredients in one by one. The most important thing is timing; potatoes take a lot longer than shrimp to cook.
- Potatoes go in the water first. Pre-cook the potatoes partially in the microwave. After just a few minutes, the potatoes are mostly tender and can be finished off in the boiling water. If you have larger potatoes or don’t pre-cook, you can always cut the potatoes into halves to expedite the process.
- Depending on the size of your potatoes (assuming they are small), your sausage follows shortly after. Cut the sausage into 1/2 – 1 inch segments. Even though most polish sausage is pre-cooked, you can ensure they are warm throughout.
- Third in the pool is your corn. You can use pre-cooked corn. Tonight, we used grilled corn that was left over from last night’s cookout. The beauty of boiling it a second time is that it actually gets more plump when you reheat this way.
- The most delicate and fastest cooking are the shrimp. Frozen shrimp work in this recipe beautifully. I toss them in the boiling water while still frozen. You can use shell on or shell off shrimp depending on your preference. They cook in under 5 minutes. Keep a close watch on them.
I cooked this on the stove but when feeding a larger crew, we use a lobster pot on the grill. In no time flat, I was ladling out our yummy dinner and putting it on the table with a loaf of crusty french bread. After a family blessing and a few minutes of stuffing our faces; that platter looked like this ….
Oh my, I suppose we worked up an appetite today at the pool! We have always treated this meal as a special occasion celebration and added crab legs and other goodies. After tonight’s feast, I must confess that this easy 4 ingredient version is about to become a summer staple around these parts!
Sharing at: A Stroll Thru Life, Smart Schoolhouse, Thrifty Home, Stone Gable, Elizabeth & Co, Someday Crafts, Savvy Southern Style, Coastal Charm, DIY Showoff , I Should Be Mopping the Floor, Romantic Home, The Shabby Nest, From My Front Porch To Yours