Living on or near the coast for most of my life it’s only natural that I like seafood. Shrimp anyone? While living in Savannah I was introduced to a dish/event called a “Low Country Boil”. It involves a VERY large pot (like a turkey fryer) a lot of family and friends and more food than you could shake a stick at, and okay who am I kidding a lot of beer. Not in the pot mind you. The key to a good Low Country Boil is knowing when to add each ingredient to the pot so that’s it cooked properly.
You start by adding the ingredient that takes the LONGEST to cook and go from there. Shrimp being the last ingredient to join the party because they cook up in a flash. But what if you don’t own a large turkey frying pot (because it’s true they are HUGE and if you don’t own a garage aka storage unit they are hard to store). No pot. No problem. Take the low country boil inside and turn it into a Low Country BAKE. Just like that problem solved.
We keep things easy peasy by using Reynolds Oven Bags (did you know they’re for more than just making a moist delicious turkey?) Everything but the shrimp goes into the bag and then into the oven. During the very last 5 minutes you open the bag and plop in the shrimp. Boy that was hard wasn’t it? When it’s done, carefully cut open the bag and pour everything into a serving dish and dinner is served! Cocktail sauce and beer is optional.
For more info on Reynolds Oven Bags visit REYNOLDS KITCHENS.
Disclaimer: This post is sponsored by Reynolds. Opinions are my own. Always have been. Always will be.