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Seafood Steamer Baskets/Low Country Boil Recipes
Posted on 4/27/12 at 9:52 am
Posted on 4/27/12 at 9:52 am
Anyone have a good recipe for a steamer bucket? Every time I'm in the Low Country I have a hard time passing them up. Would really like to make one at home, with Snow crab legs, shrimp,
mussels, clams, oysters.
mussels, clams, oysters.
2
Posted on 4/27/12 at 10:02 am to NickyT
Go the poli and ask Colorado to look at your request.
Posted on 4/27/12 at 11:31 am to CITWTT
quote:
Go the poli and ask Colorado to look at your request.
He knows what he is doing?
Posted on 4/27/12 at 12:19 pm to NickyT
He admits to love learning about the new methods of seafood cookery after moving to SC
Posted on 4/27/12 at 12:31 pm to NickyT
Hey!
A typical low country boil here is just the same way we do crawfish in Louisiana... but with shrimp. Seasoned well, nice local shrimp, potatoes, corn, sausage. Maybe squeeze in some whole lemons.
We like to put lots of garlic cloves and mushrooms in ours too. Spreading a soft piece of garlic on a cracker is a real treat. Keep in mind, that shrimp will cook in about 5 minutes. If you overcook them, you can complete screw up your boil. the shrimp will be impossible to peel.
Some of the nicer seafood restaurants will have a chilled raw tower of seafood, with shrimp, mussels, oysters, crab claws, etc. Not the same thing as a low country boil.
Oh.. and for whatever reason... boiled peanuts are huge here too, so some people will serve those with their low country shrimp boils.
Oyster "roasts" are just fresh live oysters still in the shell... steamed in a pot with a few inches of water in the bottom. Everybody just stands around and shucks them at tables, the exact same way we do crawfish back in Louisiana.
Obviously, you can steam snow crabs in either of these types of cookouts.
Edit: this one looks typical ... LINK
A typical low country boil here is just the same way we do crawfish in Louisiana... but with shrimp. Seasoned well, nice local shrimp, potatoes, corn, sausage. Maybe squeeze in some whole lemons.
We like to put lots of garlic cloves and mushrooms in ours too. Spreading a soft piece of garlic on a cracker is a real treat. Keep in mind, that shrimp will cook in about 5 minutes. If you overcook them, you can complete screw up your boil. the shrimp will be impossible to peel.
Some of the nicer seafood restaurants will have a chilled raw tower of seafood, with shrimp, mussels, oysters, crab claws, etc. Not the same thing as a low country boil.
Oh.. and for whatever reason... boiled peanuts are huge here too, so some people will serve those with their low country shrimp boils.
Oyster "roasts" are just fresh live oysters still in the shell... steamed in a pot with a few inches of water in the bottom. Everybody just stands around and shucks them at tables, the exact same way we do crawfish back in Louisiana.
Obviously, you can steam snow crabs in either of these types of cookouts.
Edit: this one looks typical ... LINK
This post was edited on 4/27/12 at 12:35 pm
Posted on 4/27/12 at 12:40 pm to coloradoBengal
Thanks! Where are you located in SC? Got married at Hilton Head Island last year and really enjoyed the steamer buckets, you can really taste the freshness in the seafood. My favorite one came from Skull Creek Boathouse in Hilton Head.
Posted on 4/27/12 at 12:44 pm to NickyT
quote:
Some of the nicer seafood restaurants will have a chilled raw tower of seafood, with shrimp, mussels, oysters, crab claws, etc. Not the same thing as a low country boil.
We had one at our reception, damn thing was gone before we got there. Everyone said it was the best thing there.
Posted on 4/27/12 at 12:44 pm to NickyT
quote:
Where are you located in SC?
I live in Mount Pleasant. Just across the Cooper river from Charleston. Been here about 3 years, but moving back to Colorado this summer. Its a great place... we just miss the Rockies more than we love the beach.
Food scene in Mount Pleasant/Charleston/West Ashley is absolutely outstanding. Incredible variety. Lots of talented chefs. The city promotes itself really really well in this regard.
Posted on 4/27/12 at 12:45 pm to coloradoBengal
That tower of seafood you mention is a "fruit de mer", literally fruit of the sea and has its roots in France. I saw one presented at a restaurant south of Lyon and it was the greatest looking seafood "platter" I have ever seen.
Posted on 4/27/12 at 12:48 pm to CITWTT
quote:
That tower of seafood you mention is a "fruit de mer", literally fruit of the sea and has its roots in France. I saw one presented at a restaurant south of Lyon and it was the greatest looking seafood "platter" I have ever seen.
I called it a "raw" tower, but that's incorrect. The oysters and clams are raw... but the shrimp, mussels, and crab claws are cooked.
Its quite a sight when they bring this out to your table. Pretty impressive.
Posted on 4/27/12 at 1:15 pm to coloradoBengal
I wish I had the dinero for the restaurant that I dream of, and would make BR drop on sight of the place. That dish is definitely a part of the mixture.
Posted on 4/27/12 at 10:47 pm to CITWTT
What about a steamer recipe?
Posted on 4/28/12 at 8:12 am to NickyT
quote:
What about a steamer recipe?
I linked one. There's plenty similar out there on Google. Your going to need to season to taste, and your going to need to be careful with regards to overcooking.
Posted on 4/28/12 at 8:31 pm to coloradoBengal
My bad though that was more for a boil but then read more into it.
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