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Stove-Top Low Country Boil for 2 Recipe - Here in the South, we love an easy shrimp boil, and today, Paula's sharing a Low Country Boil on stove that's perfect for just two people!
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Stove-Top Low Country Boil for 2 Recipe: https://www.pauladeen.com/recipe/stove-top-low-country-boil-for-2/
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0:00
- Hey, everybody.
0:01
I'm sure that y'all have heard about our Low Country boil.
0:06
I was on TV with my cooking shows for what,
0:09
12, 14 years, something like that Theresa?
0:12
- [Theresa] Yes, ma'am.
0:13
- So I know I've done a Low Country boil over the years
0:16
and that's something that we do.
0:18
Like if our family, if all of our kids
0:21
and spouses and children come,
0:25
we have around 21 or 22 people.
0:28
So it's a great, great recipe
0:32
to feed a crowd.
0:33
But I have had a request to make a Low Country boil for two.
0:40
So that's what I'm gonna do.
0:41
And it's so simple
0:44
because there's not a whole lot of measuring to this.
0:48
I'm gonna use four potatoes, four red potatoes.
0:53
And I'm going to leave them whole.
0:56
And I'm gonna put enough water
1:00
just to cover up
1:03
my corn, my sausage, my corn. (Paula laughs)
1:09
I think I pointed to something else.
1:11
My corn, my shrimp, my sausage and my potatoes.
1:16
- [Theresa] Well tell them where
1:17
Low Country boil came from, Paula.
1:19
Because some people may not,
1:20
I can't imagine, but maybe haven't.
1:22
- Uh the Low Country boil actually started, where-
1:26
Help me remember Theresa.
1:28
- [Theresa] In the Low Country.
1:29
- Yeah, in the Low Country.
1:30
Did it actually start around Buford or, or uh...?
1:33
- [Theresa] I think in the Boston, Buford area.
1:35
- Uh-huh that's where I was thinking.
1:38
And how this dish came about was
1:41
because we have the most wonderful
1:44
wild Georgia shrimp, in the world.
1:48
So any dish
1:52
that you could come up with using shrimp was a good one.
1:58
Help me, refresh me Theresa on
2:02
the story of the Low Country boil please.
2:06
- [Theresa] I don't know that there's
2:07
a big, huge story behind it,
2:08
but I think that it's, you know, people started,
2:12
we've always boiled shrimp - Yeah
2:14
- [Theresa] in the Low Country.
2:15
That was always kind of the thing.
2:17
- [Paula] Excuse me, I'm gonna add
2:18
two tablespoons of Old Bay seasoning.
2:25
And I'm going to add just a little bit of salt.
2:27
It may not need it,
2:29
but I'm going to add like a half a teaspoon.
2:33
Because Old Bay contains a lot of salt.
2:37
Let's see.
2:41
The first ingredient is celery salt.
2:44
So it's very salty, but it's so good.
2:50
It is so good on your crabs or your shrimp or your fish.
2:54
Anything that comes out of that water
2:56
out there, this is delicious on.
2:59
All right, so I'm going to put my four,
3:01
four little lonely potatoes in there.
3:05
- [Theresa] Okay. Can I tell you a little bit
3:06
of the story real quick?
3:07
- [Paula] Yes, and alright I've got three cloves.
3:10
Just let me finish catching 'em up on this.
3:14
All right, now that I got my glasses on
3:16
I see where I left some peeling on my garlic.
3:22
I've got three cloves of garlic.
3:26
Then I'm going to add, now some people put onion
3:30
in their Low Country boil, I don't.
3:33
I make the, I would say the more
3:36
traditional Low Country boil.
3:39
Would you not say Theresa?
3:41
- [Theresa] Oh yeah.
3:42
They got all kinds of versions now.
3:43
- Theresa was born on these waters
3:45
She was born on these waters
3:46
and lived here her whole life.
3:49
So tell us some facts, Theresa.
3:51
- [Theresa] Well, they used to call this,
3:52
actually, it's kind of a funny story,
3:54
it was called Frogmore Stew.
3:55
- Frogmore Stew, that's exactly right.
3:58
- [Theresa] And it was actually done in the military
3:59
and it was because they needed to do something
4:02
in a one-pot - Uh-huh
4:04
- [Theresa] that feeded, a ton of people.
4:06
- That "feeded" a lot (Paula laughs)
4:08
She and I both can't talk. (Paula laughs)
4:11
- [Theresa] The feeded, oh, feeded,
4:12
I'm not, oh my lord.
4:14
- Feeded, cuz it feeded a lot of folks y'all.
4:17
- [Theresa] So, long story short, that you know
4:20
it was a really good dish
4:24
- Yes
4:25
- [Theresa] Real big shrimp, the Low Country,
4:28
it I'm trying to look at
4:29
where it actually originated
4:30
because I don't like...
4:32
St. Helena Island is where it actually.
4:34
- St. Helena, okay, I remember about the Frogmore stew
4:38
because when I first moved over here,
4:40
you know we would have fish fries
4:42
on the inland part of the state.
4:45
And when I came over here
4:46
I found that y'all did crab boils.
4:48
- [Theresa] I was going to say,
4:49
- Steamed oysters and Low Country boils.
4:52
So when I saw a recipe for Frogmore stew,
4:57
I thought, what is that?
4:58
And then I realized it was just a different name.
5:01
Oh, I'm going to boil these potatoes
5:03
until they're almost like half done.
5:06
And then I'm going to add our sausage
5:09
because it's gonna flavor that pot so good.
5:13
And then the corn and naturally
5:15
the last three minutes, the shrimp.
5:18
Back to our Low Country boil or Frogmore stew,
5:23
whatever you prefer to call it.
5:26
Our potatoes are like half done.
5:30
And now I'm adding the corn and the sausage.
5:35
So we're gonna to cook that for 10, 15 minutes.
5:39
And by the time that corn and sausage cooks
5:44
the potatoes should be cooked through and through.
5:47
So we're getting close.
5:49
What an easy dish this is.
5:53
And of course I saved the best for last.
5:58
I don't know I think that sausage is pretty good.
6:02
But our shrimp,
6:06
we'll cook those for about three minutes.
6:13
That looks like a head was left on one of 'em.
6:15
No, it's just a little wiggler.
6:18
But look at these beautiful wild Georgia shrimp.
6:24
Mm, so beautiful.
6:27
These are probably 26/30's
6:30
which that means there's probably
6:32
26 to 30 shrimp in a pound.
6:39
So you use different size shrimp for different dishes.
6:44
Shrimp salad you'd want that little teeny, tiny shrimp.
6:48
For fried shrimp I'd want this size.
6:51
For a Low Country boil, this size or larger.
6:55
So in 15 minutes, we gonna put those shrimp in
7:02
and then we go sit down and eat.
7:04
All right, so the last succulent ingredient
7:09
to go in is our shrimp.
7:11
And I mean, I literally let them just
7:18
turn shrimp color,
7:22
like we're not far off.
7:26
You know like three minutes is about the limit.
7:30
Now I'm going to put the lid on that
7:34
and let it get back to a boil.
7:38
And quite often, like we're,
7:43
if we've been crabbing
7:44
and we got a bunch of blue crab
7:47
and we have a crowd over to eat 'em,
7:49
we just spread out newspaper,
7:50
and we just dump those blue crab
7:53
right onto the newspaper.
7:54
And you stand out there and you enjoy the company
7:58
of your friends and maybe a little cold beer
8:01
and some of the most wonderful
8:04
blue crab you ever put in your mouth.
8:07
And sometimes we did the
8:08
Low Country boil the same way.
8:11
But, quite often, we'll just serve it
8:16
right here on the cutting board.
8:19
And I can take it to wherever the crowd is.
8:22
But our crowd today is a crowd of two people
8:25
cuz we're making a lil small version
8:28
of Low Country boil.
8:30
And I also, I found some beautiful big clam shells
8:35
at, uh, I can't remember,
8:37
but, reckon where I got those Eddie?
8:41
Reckon where I woulda found those?
8:45
But they're beautiful.
8:46
I like to put my Low Country boil in those two
8:49
if we're doing it outside and have a big crowd.
8:53
All right.
8:58
Our shrimp are done.
9:01
Don't you think it's been three minutes Eddie?
9:05
- [Eddie] Looks good.
9:07
- [Paula] Dunnit it look good?
9:09
I just love my new cookware.
9:11
Do you wanna know why?
9:13
Cuz I don't have to have a rag with it.
9:17
Oh, my new handles, you can pick them up.
9:23
Pick up your pots
9:25
and you don't have to worry about getting burned.
9:27
It's wonderful.
9:29
All right.
9:33
I'm gonna drain those in the colander.
9:38
Woo I just got a facial,
9:40
(Paula laughs) a nice facial.
9:59
And that's the way we roll.
10:01
Ow! (Paula laughs) That was a hot potato.
10:09
And we always sprinkle it at the end
10:11
with a little more old Bay.
10:17
And that's it.
10:20
That is it, y'all.
10:24
And like I said, we serve this with
10:25
melted butter, tartar sauce and cocktail sauce.
10:31
And you'll want to make sure that you don't overcook it
10:33
because I had one of the smaller potatoes tear up.
10:37
He broke in two.
10:39
And I do like for my potatoes to stay whole.
10:43
So that's it, a Low Country boil for two.
10:48
And you can also go to Paula Deen Creek House
10:51
and get a Low Country boil for two as well.
10:54
If you don't feel like doing it at home
10:56
and you're in Savannah, Georgia.
10:58
So this is a wonderful, wonderful traditional
11:04
Low Country dish that everybody loves it.
11:08
Except those that are allergic to shrimp,
11:11
and then not so much. (Paula giggles)
11:14
Love and best dishes, y'all.
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