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Per serving
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- 1
Build the pot
In a Dutch oven, combine the water, beer, seafood seasoning and salt. Cut the potatoes into wedges and the onion into wedges, and add them in. Bring everything up to a boil, then reduce the heat and simmer uncovered for 10 minutes.
- 2
Add corn and sausage
Cut the ears of corn in half and slice the chorizo into 1-inch pieces. Drop both into the pot and simmer until the potatoes and corn are tender, 10 to 12 minutes longer.
- 3
Bloom the garlic oil
Meanwhile, heat the olive oil in a small skillet. Add the minced garlic, cumin, chopped cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute, just until fragrant — watch the garlic so it doesn't scorch.
- 4
Add the seafood
Peel and devein the shrimp. Gently stir the shrimp, crab legs and garlic oil into the pot. Cook just until the shrimp and crab turn pink, 4 to 6 minutes — no longer, or the shrimp go rubbery. Drain, pile everything into a big bowl, and serve with lemon wedges, melted butter and cocktail sauce.
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Lowcountry Shrimp and Crab Boil
Created by: CoastalKitchen
Ingredients
- 2 qt water
- 12 oz beer
- 2 tbsp seafood seasoning
- 1 1/2 tsp salt
- 4 red potatoes
- 1 sweet onion
- 4 sweet corn
- 1/3 lb smoked chorizo
- 3 tbsp olive oil
- 6 garlic
- 1 tbsp ground cumin
- 1 tbsp cilantro
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1 lb shrimp
- 1 lb snow crab legs
- 1 lemon
Instructions
- Build the potIn a Dutch oven, combine the water, beer, seafood seasoning and salt. Cut the potatoes into wedges and the onion into wedges, and add them in. Bring everything up to a boil, then reduce the heat and simmer uncovered for 10 minutes.
- Add corn and sausageCut the ears of corn in half and slice the chorizo into 1-inch pieces. Drop both into the pot and simmer until the potatoes and corn are tender, 10 to 12 minutes longer.
- Bloom the garlic oilMeanwhile, heat the olive oil in a small skillet. Add the minced garlic, cumin, chopped cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute, just until fragrant — watch the garlic so it doesn't scorch.
- Add the seafoodPeel and devein the shrimp. Gently stir the shrimp, crab legs and garlic oil into the pot. Cook just until the shrimp and crab turn pink, 4 to 6 minutes — no longer, or the shrimp go rubbery. Drain, pile everything into a big bowl, and serve with lemon wedges, melted butter and cocktail sauce.