That's how our neighborhood association always sets the picnic tables for our annual crab fest!

Very practical.

It reminds me of the many times we had Maryland crabs when we lived there. Even restaurants set up with rolls of brown paper and mallets. Such fun. Such good memories.

That's why the numbers grew from 3 to 7 0r 8. Everyone loves when I do this.

looks like our crawfish boils. I started buying the bags of light plastic painters drop cloths, they come several to a bag and are like a giant clear plastic sheet. I put that down on the table then layer the papers, when done grab the corners of the plastic sheets and tie them in the center like a nice big garbage bag, really works well and none of the ick ozzes out and all over you.
You can also buy those type plastic sheets at party stores as tablecloths they come in lots of colors.

Just thinking of those shrimp have me wishing I was going to be there too.
Have a blast!

We just enjoy the newspaper :o)

Where do you get decent, unfrozen, jackets on, shrimp in your location? Having lived in the Lowcountry for over 20 years, I became spoiled ROTTEN with the delicious local seafood and rarely enjoy it any more.

I have family and friends who clamor for my version of shrimp and grits and have to make do with whatever Publix is selling. But BOY, do I miss a good Beaufort (Frogmore) 'stew', but just can't find any good shrimp!!

Here's an interesting website that you might enjoy, Glenda. This is the way that I make the stew, only in a different order. I like my sweet corn just barely cooked, not boiled for a long time...and I also like to use some beer in the water. What a nice flavor it gives without tasting 'beery'.

Here is a link that might be useful: This is kinda interesting

rhizo_1, thanks for the link. Interesting.

I do buy mine at Publix, deveined and in the shell. And with success with my lo boy and shrimp and grits.

Got my fresh corn shucked, sausage cut and ready to get started in the morning. WIll wait on cut the potatoes until tomorrow, when I'm ready to boil them.

Baked Alaskas in the freezer.

All I can say is YUMMMMMMMMM!

I have NO IDEA what you are all talking about. I know it is a meal, seafood, but that is it.

That is how we eat crabs here. A good reason to get together and drink beer and talk.

Sheila, a Lowcountry boil is a dish that includes raw, in-the-shell shrimp, smoked sausage, corn on the cob, and sometimes potatoes...all cooked together in water (or beer), seasoned with lots of Old Bay seasoning (or similar). The shrimp are peeled as you go, hence the newspaper in Glenda's picture.

It's delectable. I like to begin by cooking the sausage first, just to add that flavor to the liquid, then I add the potatoes. When they are nearly done, the corn and the shrimp go in.

Thanks for explaining the Lowcountry boil. Like sheila, it sounded like something really good, but had no idea what it really was. I does sound wonderful! The smoked sausage is already cooked, right? So do you just boil it for a short time? Then add the shrimp and corn to the same pot?
Are there any special seasonings at the table?
Eileen

This is MY version cause we like the shrimp done my way. Instead of all in one big pot and it is more time consumming but that's why it is MY way :o)

3-4 lb shrimp OR less for your family
2 tsp thyme
1 tsp salt
1 1/2 tsp pepper
2 bay leaves or if they are small ones use 3 or 4
2 crushed garlic cloves (I used jarred crushed)
juice of 2-3 lemons **I used bottled for 3 lemons
1/4 lb melted butter
Melt the butter, stir in the ingredients.
Pour over shrimp and with hands, YES HANDS, toss with the mixture so each shrimp is coated, in a 9 x 13 pan, ( I used my large rectangle glass dish)
Cover with foil, bake 400 for 25 minutes. OR until they are all pink
I generally check and stir at least once.
To serve put on the table as is from stove
I also boiled some smoked sausage, cut into large single serving pieces.
-----------------------------------------------------
New Potatoes or Red Potatoes
12 10 medium serves 4
Salt
1 teaspoon
Fresh Chives ***I used dried parsley
1/4 cup
Butter
1 tablespoon
1. Scrub unpeeled new red potatoes and cut in half.
2. Bring to a boil in well-salted water.
3. Reduce to a simmer.
4. Simmer ONLY 10 Minutes
5. Drain
6. Add Chives and Butter to Taste. You may substitute a very good olive oil for butter.
---------------------------------------------------
My boiled corn, we like it crunchy
Fill a large stockpot halfway with unsalted water and bring to a rolling boil.
Add corn on the cob (husk and cornsilk removed) to the boiling water.
Let water return to a full boil.
Cover pot and immediately turn off heat.
Let covered pot sit undisturbed on the burner for 10 to 15 minutes.
Remove corn and serve hot with your choice of butter, margarine, salt, and/or other seasoning

First time I ever had a lo country boil was at a KT gathering, here, at LKGrace, Lana's home.

Country Bumpkin, her son, Nita, Tadole, Gabby,Buzzard etc came. It was delicious!

I have a question..when you do the shrimp you are putting them in with their shells in tact, as I undestand it..how do you devein them or do you not do that part at all?

Looks great, Glenda! We had a restaurant here known for the (Maryland) crabs, shrimp and clams and they had the same tablecloths!!!! LOL!! I ts great. When the owner died it closed down and it is missed.

That's neat. I've seen it on TV.

Have fun.

brightonborn, I buy them at the store already deveined with shell on.

As I said the version I do is is "my way".

I don't have the big pot to do everything in and it's just me and it really takes two to empty the pot.

The shrimp alone with cole slaw, etc is delicious instead of doing the lo boil.

Is today the big day? Have fun.

Baked Alaska been baked and back in freezer :o)

Glenda I just tbought some shrimp at whole foods..it said they were 'Wild American Shrimp... uncooked with shells on.I have never cooked them before that's why I was curious as to how you do them.. I am planning on doing a shrimp scampi. I do know how to devein them.. theya re in the freezer now..not ready to have them just yet..But 10.99 a lb. was a good price..I was just surprised by the Wild American label.

Your recipe sounds delicious! I love garlic and shrimp and butter. Reminds me of an old recipe for Shrimp de Jonghe I used to make.

Most recipes call for peeled shrimp, brightonborn. You'll thaw your shrimp, and peel them before adding them to your recipe.

The dishes that Glenda and I are talking about use the unpeeled shrimp, mostly because of tradition but also because those shrimp shells add sooooo much flavor.

I paid $7.99 at Publix, but if you wanted Gulf shrimp they were $11.00 in the shell and not deveined.

Dinner is over and a HUGE success!

I had damped wash clothes at the 4 corners of the table cause we ate everything as finger food.

Thanks for explaining the Lowcountry boil.

I really never heard of it until now.

Thank you for your recipe....I will definately use it as all my adult kids and their families love, love, love shrimp! Any pictures of the partay? :)
Eileen

I definitely like the idea of cooking everything separate, if only because I don't like the shrimpy flavour from the shells in the corn and potatoes LOL. I know, I know.....but I can't help it.

Considering this type of idea of DH's 40th b-day party. A huge pot boiling outside (turkey frier, borrowed) with shrimp and crabs and lobster, sausage on the grill, roasted salt potatoes, and corn on the cob. I might need a second huge pot for that.

Dances.