Low Country Boil! (Cook Your Shrimp Perfect)

hey everybody hunter Fisher trapper trader guide scout and interpreter and just a country cook Steve Hall here in Nashville Tennessee along with pretty miss Sheila running that camera doing a great job hi Sheila hey baby it's cold outside isn't it Wow February and it's still chilly I want him to warm up saying getting that boat go cut some crappies out there and Percy priest Lake speaking of seafood and all that warmth that we need today we're making a Low Country boil I want to do that for a long time and if you haven't heard of a little country boil it's cooked in layers you start with potatoes and then you do the sweet corn then you do some spicy sausage then you do some shrimp and I just went and bought a raw shrimp shell on one pound because it was on sale at Kroger's but if you come over we're gonna season up the water first before we throw the taters in and I'll show you exactly how we're gonna do that come on let's get started all right we got our nice little stockpot about two-thirds full of water maybe a little more we want to put some seasoning in here to start with first thing we're gonna dump in is 1/2 a cup of old bay shrimp boil or Old Bay seasoning oh look it's already starting to season looking good we're also gonna dump in one great big huge onion chopped up in big chunks in there then we're gonna put in a couple lemons fact I just got back on the store cuz I didn't have any lemons so run down there they didn't have any big ones usually I use one big lemon and all they had was some little ones so I just want to squeeze a little bit of the lemon juice out of a couple of these halves I'm gonna put in two small lemons cut in half now we're ready to throw in our taters now a Low Country boil is cooked in three layers you cook the potatoes for 10 minutes then you cook the sweet corn for 10 minutes then you cook your sausage and I like this and do a sausage you can use any kind of sausage you want regular smoked sausage but I like the stuff that's cooked some people put sausage in that's raw and let it cook in the pot I don't like to do that because I just like to make sure that it's cooked already so and I went to the store and I got some little yellow potatoes and some little red russet potatoes and I dug through there and found the smallest little taters I could find and I got ten of them by of each now if the potatoes are too big obviously you can always cut them in half but we're gonna plunk these ten little russet potatoes down in here you can always use a few more but I just happen to pick those ten we're gonna cover this up we're gonna let it boil for 10 minutes we can start our time right now see you in 10 minutes all right our taters been boiling for 10 minutes down in our beautiful seasoning with our lemons and our onions and our Old Bay seasoning and now it's time for the sweet corn now I'm gonna put all the ingredients in the description box below the video you never have to go to a website to see the recipe it's right under the video always we've posted the whole recipe it doesn't say for the rest of the recipe go to this at you don't have to do that it's right underneath the video now I bought frozen corn thawed it out and cold water then a little bit of warm water so it wouldn't pull this down so much it's got 12 little baby ears in here I think that's gonna be about perfect alright and here's the last one of our sweet corn all that sweet corn and stuff it all soaked sup that seasoning so good now time for the lid here again take a look at our little stopwatch alright ten minutes from right now we'll be back and take a peek in our little Low Country boil while our sweet corn is boiling away over here along with our little taters and all that seasoning I'm gonna prep the sausage that's gonna go in next and you can use any sausage you want you're gonna use Italian sausage raw sausage but I like to use fully cooked smoked sausage and Johnsonville makes a couple of spicy sausages they make an andouille sausage which is more like a Cajun style and they also make one that's called New Orleans and it's straight links in a packet and you'll see that on the counter as well and I'm just gonna pop this one package up because I'm gonna put the whole package in there if this thing pulled out of here if I can't of course when you're on camera doing something it's going to fight you tooth-and-nail that's just the way it is we're going to cut these in nice little one-inch bite-sized pieces just about how big you'd want to stick a fork in and or pick up with your fingers and eat maybe a little bit bigger than that and we're gonna use this whole ring or half a ring or whatever you want to call in that package let me see what that says on there this says 13.5 ounces so it's a 13.5 ounce package of andouille sausage and I love andouille sausage so that's going in there now that's prepped and I'll tell you a little bit about this more about the cooking process of this and a little bit when our sweet corn is done see you then okay now remember we do this in three or four different layers the potatoes were in there for ten minutes then we added the sweet corn that's been another ten minutes now we're gonna add this ham Dewey sausage but you'll notice that I have a few little button mushrooms going in with the sausage and if you can find some little baby Bella's at the store the smaller the better and anybody that does a shrimp boil anybody does a crawfish boil that tells you if you put them little bit they're little mushrooms in there they turn into flavor bombs they soak up a lot of that Old Bay seasoning so ten more minutes ten ten and ten but while that's cooking come on over here and I'll show you what we're getting ready to do okay here's a very important part of this recipe it's time for the shrimp to go in but we're not going to put them in the Lowcountry boil pot over here that has potatoes sweet corn sausage then button mushrooms onions lemons all that stuff because as some of the restaurants do and down in Atlanta and stuff like that they cook the shrimp in a separate pot because they say that the oils from the sausage coat the shrimp and don't allow the seasonings to get in so they cook them in a separate pot then they combine them together when they serve them and we're gonna do that I got this pot boiling come on over here and I'll show you exactly how long to cook the shrimp okay we got a 1-pound bag they were on sale $6.99 so I had to buy them raw shrimp shell on and I like the shell on because when people are digging their fingers in and stuff they got to peel that off and they get some of the seasoning on their fingers and I'm gonna time this exactly right now I'm gonna dump the shrimp in this boiling water I'm also gonna put in about a quarter cup of old bay because it's gonna get its own seasoning in its own little pot here and I'm going to set this lid to the side and I'm gonna time this exactly how long I like to cook it because you'll notice it starts to turn pink right away as soon as it hits that boiling water and I'm not gonna turn the camera off because this is such an important part of cooking shrimp if you cook a shrimp so it's about this you know shape of a see that means it's cooked good if it cooks all the way around to where it's like a zero that means that zero stands for Oh overcook so we're like we're gonna try not to cook them completely into a little circle there they're looking good let this kind of simmer I got it on high because I poured the shrimp in it pulled the temperature down but I'm gonna leave it on it's been 1 minute so far and they're already starting to turn nice and pink and get opaque and start to get cooked all the way through I just don't want to overcook these shrimp and that's so important I'm going to time it exactly for you and one other thing if you're doing like shrimp cocktail where you want it cold and not in a hot serving like this Lowcountry boil when I get it to that two and a half minutes or whatever it's just perfect I take them out and dunk them in ice water to stop the cooking process immediately right whoo look at that right where it is but we're not going to put it in any cold water today because we're going to serve all of this this pot here is like two minutes from being done so it's all gonna be done at about the same time but we're gonna cook our shrimp separate all right we're coming up on two minutes right now boy that looks pretty good that shrimp looks really good and it's gonna cook a little bit because I'm not gonna die I'm gonna give it about another 30 seconds only about two and a half minutes in there you notice it hasn't even came back to a boil yet if you had it on the stove stove it might be up to a boil you have to pull it out a little bit earlier but this is looking good all right when that shrimp looks just nice nice and pink and nice and done it only has to be barely done all the way through he's you can eat shrimp raw down at the sushi bar they call it sweet shrimp they put it on rice and it's so delicious course I'm not telling you to run down there and eat raw shrimp but I love it alright three minutes it's been in this little fry pan on high for three minutes and it's done I'm gonna pull this shrimp out of here let me get my other little basket over here quick I'm gonna pull this shrimp out put it over here and then we're gonna serve up our Low Country boil right now but I only cook them from three minutes from raw to three minutes later and they are perfect and again if I was gonna make shrimp cocktail I'd plonk these right in a bowl of ice water all right let me move this out of the way and let's serve up our Low Country boil we're there shrimp that are just barely done perfect I was just informed by my little director camera girl or four there Sheila says you know when you were dipping oil in shrimp out there was one hiding under the corner of the pot he thinks he's getting away but he's not he's going in our Low Country boil speaking a Low Country boil goodness gracious now I will tell you one thing if you really want to have fun serve this up out on a picnic table or even on your dining room table where you can put lots of newspaper down see if I can get some of this on here without it all flying all over the place get a few more of our taters some of our sweet corn let me get down in here and have to do a little gyrating around with my tours and see if I can't get some of these taters out of the way so I can get some of my sausage there we go looking good and get a little more sausage that sausage wants to sink to the bottom so you got to kind of move everything else out of the way to get to the sausage on top is that looking good Sheila a little Low Country boil oh boy and I wouldn't forget this over here are perfectly cooked shrimp these are so hot and get these little Tonga's over here time for the shrimp it does make a beautiful dish doesn't it time for our shrimp on top oh we're not done just wait we got our sausage sweet corn potatoes this is a low country boy I'll bet that's that same shrimp that jumped out over there he runs jump throw it over there I should probably let him go I'm not sure you'd swim away but now now now now now hold on one second let's hit this with a little squeeze of lemon on top try to get mostly on our shrimp then this old bay that we had a half a cup in here and a quarter cup in the one we did the shrimp with we're gonna take that same Old Bay seasoning and we're gonna sprinkle it on our taters on our corn on the outside of our shrimp and remember I bought shell on shrimp when they try to shell that off their shrimp take the shell off its gonna get that little seasoning all over their fingers and I'm telling you this is heaven folks there you have it Low Country boil it's cold outside but it's hot in here you got to try this recipe this is perfect and these shrimp let me show you something let me show you I'm pretty sure it's cool enough to try this with one right here on the part right in front of the tail just give that a little pinch and when it does it pops the meat part out mmm look at that so tender not rubbery and tough because me and you cook temper look at that wow that is so perfectly cooked shrimp and delicious melt-in-your-mouth Wow there you have it we got to turn the camera off to say I'd eat some more of this stuff like the sausage and all just get your fingers in and have a good time wasn't that easy throw in some onions throw in some Old Bay seasoning get it ready with a little bit of lemons fill it about this full of water Chuck in some taters 10 minutes Chuck in some sweet corn 10 minutes Chuck in some of that and do the sausage or whatever favorite smoked sausage you like another 10 minutes throw in a few button mushrooms too because they're like little flavor bombs but cook your shrimp in a separate pot when this hits about 5 minutes 3 minutes left to go throw them in there and cook them for two and a half three minutes and I'm telling you what they're just tender and hot and delicious it came out great I hope you like this recipe it's our Low Country boil we did it just for you and we hope you subscribe to our Channel that's really easy a little shock and rinse face is gonna pop up over here just a little bit when you click on it it'll say subscribe I hope you hit that little Bell next to subscribe that means you want to be notified every time we come out with a new recipe hope you do that and over here we'll put up another recipe that we really hope you enjoy and is this the most delicious perfectly cooked shrimp Lowcountry boil that you ever ate and if it ain't it ought to be wait a second your guests are gonna love this your little Bowl put about a third of a stick of butter in for each person melt it in the microwave just a little pinch of salt maybe a little Cajun seasoning maybe a pinch of old bay stir it up sit it in front of them why it's hot they can take a piece of their tater and dip it in there roll the edge of that sweet corn and the shrimp dredge them through that Wow and don't forget right in front of the tailless don't leave that meat in there cuz Sheila does that once awhile she'll break it off don't do that right in front of the tail where that other little shell is pinch it and it just pops out and falls right off the shrimp especially if you cook them perfect like we did see you next time

Channel: Cooking with Shotgun Red

Views: 122,015

Rating: 4.8652353 out of 5

Keywords: Steve Hall, Shotgun Red, Shotgunred, low country boil, shrimp boil, crawfish boil, seafood boil, sweet corn, potatoes, sausage, anduille sausage, smoked sausage, mushrooms, lemons, buttered corn, old bay, old bay seasoning

Id: KK_uKfIAbms

Length: 16min 12sec (972 seconds)

Published: Sun Feb 11 2018