Lowcountry+Boil

Lowcountry Shrimp Boil (feeds up to 20 people or recipe can be reduced and served for 2

This recipe originated in the Lowcountry of South Carolina and goes by the name Beaufort Stew, or Lowcountry Boil.

3 beers- any kind 10 - 12 lbs shrimp (heads off) 4 onions cut in 1/4's 4 lbs Kielbasa sausage ( cut into 2" chunks ) 12 ears fresh corn on cob (broken into halves) 3 (3 lb bag) of new red potatoes - wash potatoes and leave whole 1 very large pot ( works well outside with a gas cooker) 2 packs of crab boil 1/4 tsp of Tabasco sauce 4 tbs old bay seasoning 1 head of garlic lemon wedges for eating shrimp

Add beer & garlic to water in large pot along with potatoes Bring potatoes to boil in large pot, add onions to pot after potatoes come to boil add all seasonings __except__ old Bay add corn and sausage to water abt 20 minutes after potatoes begin to cook Add Old Bay seasoning and cook for another 20 minutes take out 1 potato and check with fork to see if fully cooked. once potatoes, corn and sausage are cooked, add shrimp and cook 5-8 minutes or until turn good and pink using a perforated ladle, scoop contents of pot into large serving bowls

preferably serve outdoors on a screened porch or in a yard where friends can gather around picnic or sawhorse tables to eat together. Friends can scoop the mix of shrimp bowl onto a plate but will need to peel shrimp. All should be cooked in 1 hour.