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Low Country "Boil"

Low Country "Boil"

Up until this summer I have never visited a South Carolina beach. Well. . . now I'm in love. Boy, was I missing out! Our first (of many more to come) visit to Hilton Head Island in the heart of the Low Country. As a summer Eastern Shore girl, I must say, Maryland blue crabs and corn have a strong rival.

Just to cut down on time, I buy my jumbo shrimp already P&D'ed (peeled and deveined). Its also important to get shrimp big enough to hold up to the veggies, and not disappear into the dish . My kids like to hold them by the tails and bite, so extra jumbo and colossal work great too!). I use a steamer basket insert for pans.

This version of a boil was a mash up of a few general recipes, with almost no boiling involved. More of a roast really ;) Here is how I did it.

One pound of jumbo shrimp, peeled and deveined

4-6 red potatoes

4 ears of fresh corn (I love bicolor)

1/2 pound of fresh green beans

3 TBsp Capers, drained

Fresh Flat Leaf Parsley

2 Fresh lemons

Cider Vinegar

Extra Virgin olive oil

Old Bay seasoning

Kosher Salt & fresh ground pepper

Prepare your veggies:

Set oven to 400 degrees for potatoes.

Put on a pot of water to boil in order to blanch your beans.

Slice your corn from the cob, set aside.

Once your veggies are prepped for cooking, slice your potatoes however you like. I prefer to do mine in wedges with the skins on. Lightly toss in olive oil with a little salt and pepper, then generously season with Old Bay seasoning. Lay out on a cookie sheet and roast in the oven on 400 degrees for about 15 minutes.

In the mean time, cut your beans in half and blanch in a pot of boiling water until tender, but still firm (about 5-6 minutes). Keep an eye on them, as you will NOT want to over cook these now. Remove beans into ice bath to stop the cooking process. Once cool-ish, remove to a dry towel.

After the potatoes have finished their first 15 minutes of roasting, add the corn and beans to the cookie sheet tray and toss together. Sprinkle with a little more s&p and old Bay if desired. Continue to roast the veggies for an additional 10-15 minutes, or until done.

The shrimp:

In a deep 12" saute pan, add about a 1/2 inch of water with some Old Bay, and a steamer insert. Once thawed, place the shrimp into a steamer basket, sprinkled with more Old Bay seasoning to taste. Cover and steam until pink and tender, and all grey color is gone. Be sure not to over cook, or they will be very chewy.

The dressing (optional):

Combine in a bowl the capers, juice of one lemon, 2 TBsp of vinegar, 1/2 tsp Old Bay, a big pinch of kosher salt and fresh black pepper. (I double this to be sure to have a little extra). Note: The younger kids prefer not to have the dressing added to their dish, but the older ones do!

Give your parsley a nice rough chop and toss everything except the dressing into a large bowl to combine. Dish it out, adding a couple spoons of the dressing all over the top.

I chose to serve some deviled eggs along side, with some extra wedges of lemon!

Serves about 5.


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