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.
My Private Note
Units: US | Metric
- 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
- 1In a large soup pot, cook bacon until crisp, over medium heat; remove bacon with a slotted spoon and reserve.
- 2Leave 1 teaspoon of the drippings in the pot and discard or reserve for another use the remainder.
- 3Add 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.
- 4Stir in the broth, potatoes, and chile and bring to a boil; reduce heat and simmer until potatoes are tender, 20 minutes.
- 5Stir in corn and shrimp and cook just until shrimp are cooked through, 3 minutes.
- 6Stir in reserved bacon, taste and adjust seasonings; serve garnished with fresh parsley leaves.
Browse Our Top Potato Recipes
Nutritional Facts for Lowcountry Boil in a Bowl
Serving Size: 1 (478 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 514.1
- Calories from Fat 218
- Total Fat 24.2 g
- Saturated Fat 8.7 g
- Cholesterol 178.7 mg
- Sodium 1745.9 mg
- Total Carbohydrate 45.7 g
- Dietary Fiber 4.8 g
- Sugars 3.3 g
- Protein 29.9 g
The following items or measurements are not included:
chipotle chiles in adobo