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.
Low Country Seafood Bake
Low Country Seafood Bake
- 1 Reynolds large size oven bag
- 1 tablespoon flour
- 4 short ear cobs of corn
- 4 links Kielbasa sausages
- 8 new potatoes
- 2 tablespoons Old Bay seasoning
- 1 cup dry white wine
- 1 pound large shrimp
- Preheat oven to 350 degrees.
- Add flour to bag, Shake. This helps prevent bag from bursting.
- Add: corn, sausage, potatoes to Reynolds oven bag.
- In a small bowl whisk together wine and Old Bay seasoning. Pour mixture into bag. Close bag with tie (found inside Reynolds package).
- Cut six 1/2 inch slits in top of bag to allow steam to escape. Place bag in an 9 x 13 deep sided baking pan. Tuck ends of bag into pan.
- Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall or racks. Bag should not hang over pan. Bake for approximately 25 minutes.
- CAREFULLY open bag and add shrimp. Re-close bag. Continue cooking for additional 5 minutes or until shrimp are pink.
- To serve- carefully cut open top of oven bag. Remember - always support bag with pan.
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Fabulous, Paula! I would love to pull a chair up to your table!
This looks too good! I love seafood.
Tara @ Unsophisticook says
So easy — I love this idea!
I could really use a trip to the coast for some fresh seafood. This looks amazing!
Robyn | Add a Pinch says
Yum! This looks like perfection!
I love when you cook Southern 🙂
Kari@Loaves and Dishes says
I love that you turned a boil, into a bake!
Lana @ Never Enough Thyme says
Love a good low country boil! It’s the perfect party dish. And I love it even more than you’ve turned it into a “bake” instead of a “boil.” Excellent.
Cooking on a Dime says
Yum! I am definitely going to have to try this. I never thought of using an oven bag. Genius!
30A EATS says
Living on the Gulf Coast of Florida/ 30-A, we frequently have Seafood Boils, but I never thought about baking using a Reynold’s oven bag! Awesome!!
Such a comforting meal!
A taste of Low Country cooking in less than an hour … indoors. Paula, you’re the best!
I really wanted this to be really, really good. It smelled DIVINE while cooking and we had high hopes for the final results, but sadly, we were disappointed. The potatoes needed more time than allotted. And the overall dish missed the flavor from the wine and Old Bay Seasoning. I’ll stick with the typical low country boil in the future.
How many does this serve? Sounds good and easy. Making it for the 4th.