This Low Country Boil is a mix of shrimp, crab, wiener, corn and potatoes, all cooked together to make a good supper. A total dinner in one pot that is ideally suited for a taking care of a huge gathering of individuals!
You can never turn out badly with new fish, regardless of whether it’s barbecued swordfish, steamed lobster or this fun and happy Low Country Boil formula.
In the event that you’ve never had a Low Country Boil, you’re passing up a great opportunity! This flavorful mix of fish, vegetables and frankfurter is a novel and startling dish that consistently gets rave surveys from loved ones.
WHAT IS A LOW COUNTRY BOIL?
A Low Country bubble is a dish that begins from the Low Country space of Georgia and South Carolina. It is additionally now and then known as Frogmore Stew. This dish comprises of fish, normally shrimp, crab or both, alongside potatoes, frankfurter and corn. Every one of the fixings are cooked together in one monster pot. Certain individuals even have Low Country Boil parties where they plan huge amounts of this exemplary dinner to take care of to a major gathering of individuals.
HOW DO YOU MAKE LOW COUNTRY BOIL?
This formula contains shrimp, crab, child red potatoes, fresh corn and smoked hotdog. Every one of the fixings are bubbled in a prepared stock, then, at that point, thrown in a little margarine. Add a sprinkling of parsley and some lemon wedges, then, at that point, supper is served.
HOW LONG TO BOIL SHRIMP
Shrimp cook rapidly, and it requires around 2-3 minutes for shrimp to be finished. You can advise when your shrimp are prepared to eat on the grounds that they’ll be dazzling pink and misty. Be mindful so as not to overcook your shrimp as they can become extreme.
- 2 teaspoons olive oil
- 1 lb mild Italian sausage casings removed
- 1/2 cup onion finely diced
- 1/2 cup green bell pepper diced
- 1 cup mushrooms sliced
- 3/4 cup mini pepperoni divided use
- 1/2 cup black olives sliced
- 1 teaspoon minced garlic
- 24 ounce jar marinara sauce
- 3 1/4 cups water
- salt and pepper to taste
- 12 ounces short pasta such as corkscrew, rotini or penne
- 1 1/2 cups shredded mozzarella cheese
- 1 tablespoon chopped parsley
- cooking spray
- Heat the olive oil in a large, deep pot over medium heat. Add the sausage and cook for 4-5 minutes, breaking up the meat with a spatula, until browned.
- Add the onion, green bell pepper and mushrooms to the pot. Cook for 5-6 minutes or until vegetables are tender.
- Add 1/2 cup of the pepperoni, olives and the garlic, and cook for 1 minute.
- Add the marinara sauce, water, salt, pepper and pasta to the pot and bring to a simmer.
- Cover the pot and cook over low heat for 12-14 minutes or until pasta is tender.
- While the pasta is simmering, preheat the oven to 400 degrees F.
- Coat a 3 quart baking dish with cooking spray.
- After the pasta is finished cooking, pour the mixture into the baking dish.
- Sprinkle the cheese over the top and arrange the remaining 1/4 cup of pepperoni on the cheese.
- Bake for 10-15 minutes or until cheese is melted. Sprinkle with parsley and serve.
Calories: 470kcal | Carbohydrates: 50g | Protein: 29g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 94mg | Sodium: 780mg | Potassium: 773mg | Fiber: 3g | Sugar: 7g | Vitamin A: 680IU | Vitamin C: 10.5mg | Calcium: 191mg | Iron: 3.1mg