Lowcountry Shrimp Boil Potato Salad & Grilled Okra
I’m super behind on documenting the things I’ve made…and now I’m skipping around a bit. The amazing tacos al pastor will have to wait until another day because I don’t want to forget what I did with this tasty “salad.” While in South Carolina, we went to a food & wine event sponsored by Garden & Gun magazine (I know!). The event was a great way to taste small plates from the area’s amazing chefs. Sean Brock of Husk & McCrady’s fame made a lowcountry shrimp boil, South Carolina’s answer to the New Orleans crawfish boil. Shrimp, crab, sausage, corn, leeks and spices boiled together and dumped onto a table of newspapers for all to enjoy.
Coming back to my tiny apartment in San Francisco, I wanted to recreate the flavors I enjoyed without the associated mess. This recipe from Southern Living was exactly what I was looking for!
Make sure you buy smoked andouille sausage. I picked up unsmoked andouille from Whole Foods and the texture was a little different than I would have liked and I missed the smoked flavor that is usually imparted on the rest of the boil.
Shrimp Boil Potato Salad (Adapted from Southern Living, serves 4-6)
- 1 (3-oz.) package Zatarain’s crab boil
- 3 lbs baby red potatoes, halved
- 1 lb smoked andouille sausage, cut into chunks
- 4 ears corn, husks removed
- 2 lbs peeled and deveined, jumbo raw shrimp with tails
- 1/2 cup lemon juice
- 1/3 cup olive oil
- 1/4 cup flat-leaf parsley, chopped
- 3 Tbsps Creole mustard (or whatever you have)
- 4 green onions, sliced
- 1 garlic clove, minced
- 1.5 tsp paprika or cajun seasoning
- 1.5 tsp prepared horseradish
- Bring 10 cups water to a boil in a large pot. Add crab boil, potatoes, and sausage to pot and return to a boil, cooking for ~10 minutes. Add corn, and return to a boil. Cook ~3 minutes or until potatoes are cooked through. Fish everything out and put into a large bowl, keeping the corn cobs separate.
- Bring water back to a boil. Add shrimp and cover, remove from heat, and let stand 5 minutes or just until shrimp turn pink. Fish out the shrimp and add to your large bowl.
- Whisk together lemon juice and next 7 ingredients in a medium bowl.
- Once corn has cooled a bit, cut kernels off the cobs. Stir together everything together in a large bowl. Serve immediately, or cover and chill up to 24 hours.
Goes great with grilled okra (recipe below) and a side of low country rice (I haven’t found a recipe I’m completely satisfied with yet…stay tuned)
If you don’t like the sliminess of okra or are just looking for another way to cook okra because you love it so much like me, this is for you. It takes 10 minutes to cook and you get the crisp flavor of okra without the sliminess that some people are averse to.
- Okra (as many as you like)
- olive oil
- salt & pepper & any seasonings you want
- Wash okra and put in large bowl. Drizzle olive oil and season with whatever you want. I use a random smattering of salt, pepper, cajun seasoning, old bay, or paprika.
- Put okra on skewers to create a raft
- Grill 3-5 minutes on each side
No pictures of this process…maybe next time! But believe me, its good stuff.