This seafood dish is a combination of shrimp, sausage, corn, and potatoes. Great for relaxing trips to the beach, it is also easy to create for a crowd. Lowcountry boil can be served on newspaper for easy clean up. Crab, onion, and butter are frequent additions to the pot, and having a removable drain basket only makes cooking easier. The rule of thumb here is the bigger the crowd, the bigger the pot.

Ingredients:

4 pounds small red potatoes

5 quarts water

1 (3-ounce) bag of crab boil seasoning

4 tablespoons Old Bay seasoning

2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces

6 ears of corn, halved

4 pounds large fresh shrimp, peeled and deveined optional

Cocktail sauce

Add potatoes to large pot, then add 5 quarts water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.

Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with cocktail sauce. Serves 12.

 

Italian Grilled Sea Bass

Ingredients

• 1/2 cup olive oil

• 1 tablespoon plus 1 1/2 teaspoons grated Parmesan cheese

• 1 tablespoon minced onion

• 2 teaspoons salt

• 3/4 teaspoon sugar

• 3/4 teaspoon dry mustard

• 3/4 teaspoon pepper

• 3/4 teaspoon dried whole basil

• 3/4 teaspoon dried whole oregano

• 1/4 cup red wine vinegar

• 1 tablespoon lemon juice

• Starfish fillet portions

Combine first 9 ingredients in container of an electric blender; cover and process 30 seconds. Add vinegar and lemon juice; process an additonal 30 seconds. Set olive oil mixture aside.

Rinse bass fillets and pat dry. Place in a lightly greased wire grilling basket. Grill over hot coals 10 minutes on each side or until fish flakes easily with a fork. Baste frequently with olive oil mixture. 6 servings.