I have been dreaming of going to the beach, lately. Joe and I have yet to see the ocean this year. Between graduating and finding jobs, it has been hard to travel anywhere.
Today, I tried to imitate a beach trip. I relaxed by the pool and soaked up the 90 degree Charlotte temps.
It’s not a beach trip without a seafood dinner. A lowcountry boil was calling my name.
My version is very simple. I leave out the sausage and spice. Mostly because Joe and I are not fans of spicy seafood. Lemon, butter, garlic, and salt keep the recipe flavorful and fresh.
Lowcountry Boil for 2
~ 1 tsp. salt (eyeball it)
6 small red potatoes
1 corn on the cob, shucked and halved
1/2 pound shrimp (the small ones were what I had, but I would buy bigger shrimp for this recipe)
several “pats” of butter
~ 1/2 tsp. garlic powder (eyeball it)
1. Fill a large pot about halfway with water, squeeze lemon juice and sprinkle salt into water, drop the lemon halves in the water, bring to a rolling boil for about 5 minutes.
2. Add potatoes and boil for 10 minutes.
3. Add corn on the cob and boil for another 10 minutes.
4. Add shrimp and boil 2-3 minutes or until they turn pink.
5. Drain the water and place mixture into a serving dish. Cut the potatoes and add a few pats of butter on top of the mixture. Shake a little garlic powder on top of the mixture. Serve with cocktail sauce.
and a salad…
…And some Sweet Leaf Iced Tea.
And go on a walk “along the beach” after, or around the block of your neighborhood. 🙂