I absolutely love Charleston, South Carolina; Justin and I took our first vacation together there and it’s also where we got married. I love everything about the citry – the beautiful landscape, gorgeous homes, delicious food, southern hospitality and our favorite boutique hotel EVER, Ansonborough Inn. I often find myself daydreaming about our next trip to the lowcountry and am looking forward to our one year wedding anniversary getaway.
One of my favorite things to order when grabbing a bite to eat in town is a big bowl full of frogmore stew. I fought to have it served at our wedding but quickly realized that it would be quite messy and may not go over well with our fancily dressed guests. We went with good southern food which included pork bbq, shrimp & grits and pimento cheese mac-n-cheese. Our catering company, The Crazy Dutchman, was amazing!
Anyways, back to a lowcountry boil. I thought that putting all of the delicious things you typically throw in a pot to boil would be just as great on a kabob stick! After mentioning the idea on Twitter, Food Lion was gracious enough to send me a gift card to purchase the ingredients necessary for the recipe (Thanks again Food Lion!). Photos and helpful tips follow and the recipe can be found at the bottom of the page.
- 1 lb shrimp
- 1.5 lbs red potatoes
- 3 ears corn
- 1 pkg smoked sausage
- 2 tbs butter, melted
- Old Bay Seasoning
- Begin by slicing smoked sausage, corn and red potatoes into 1 inch pieces.
- Add potatoes to pot, season with Old Bay seasoning to taste and cover with water. Bring to a boil and turn down to simmer for 10 minutes. Add corn halfway through at the 5 minute mark. Allow potatoes and corn to cool before assembling kabobs.
- Peel and clean shrimp. Combine shrimp, melted butter and Old Bay to taste, throughly coating shrimp.
- Assemble kabobs and grill on medium for 10-15 minutes until shrimp are thoroughly cooked.
- I made the mistake of using medium shrimp which were a bit small for my liking. I would recommend using large shrimp.