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A lowcountry boil refers to a style of cooking brought to the coast of South Carolin's lowcounty from Africa. It defers from a Louisiana Boil mainly because the lowcountry boil is milder in heat level and utilizes local seafood. This particular version is just made with shrimp. From "Coastal Living" magazine.
- 8 ounces bacon, chopped (8 slices)
- 2 tablespoons butter
- 1 onion, chopped
- 1 orange bell peppers or 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon seafood seasoning
- 1⁄2 teaspoon fresh coarse ground black pepper
- 6 cups chicken broth or 6 cups vegetable broth
- 1 1⁄2 lbs yukon gold potatoes, cubed (about 4)
- 1⁄2-1 chipotle chile in adobo, minced
- 1 1⁄2 cups corn kernels (fresh or frozen)
- 1 1⁄2 lbs shrimp, peeled and deveined
- fresh parsley, for garnish
- In a large soup pot, cook bacon until crisp, over medium heat; remove bacon with a slotted spoon and reserve.
- Leave 1 teaspoon of the drippings in the pot and discard or reserve for another use the remainder.
- Add the butter to the drippings and add onion, bell pepper, garlic, seafood seasoning, and black pepper; cook over medium heat about 10 minutes, stirring often, to soften, not to brown.
- Stir in the broth, potatoes, and chile and bring to a boil; reduce heat and simmer until potatoes are tender, 20 minutes.
- Stir in corn and shrimp and cook just until shrimp are cooked through, 3 minutes.
- Stir in reserved bacon, taste and adjust seasonings; serve garnished with fresh parsley leaves.