This dish is a specialty of South Carolina.
Yield: 6-8 servings
3 quarts water
1 tablespoon kosher salt
1 tablespoon crushed red pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons coarsely ground black pepper
8 garlic cloves, peeled and mashed
4 bay leaves
2 (12-ounce) cans beer
1 medium onion, cut into 8 wedges
2 pounds small red potatoes, quartered
1 pound low-fat smoked sausage or low-fat kielbasa, sliced 1/2" thick
4 ears shucked corn, halved crosswise
2 pounds large shrimp, unpeeled
- Bring first 10 ingredients to a boil in an 8-quart stockpot.
- Add red potatoes and sausage; cook for 12 minutes.
- Add corn, and cook for 4 minutes.
- Add shrimp, and cook for 2 minutes or until shrimp are done.
- Drain and discard bay leaves. Serve immediately.
- I used frozen, peeled, de-veined, tail-on shrimp and thawed them in cool running water before adding to the dish; this worked really well.
- I like to serve this with Old Bay Seasoning because it reminds me of eating seafood in Baltimore. Next time I might try adding Old Bay directly to the boiling mixture.
- After draining, pour the boiled dinner out onto layers of newspaper for an authentic Lowcountry feel.
From Cooking Light Magazine, September 2006