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Aunt Matilda’s Low Country Boil

May 23, 2013

•2 quarts water
•1 bottle (12 ounces) beer
•2 tablespoons seafood seasoning
•1-1/2 teaspoons salt
•4 medium red potatoes, cut into wedges
•1 medium sweet onion, cut into wedges
•4 medium ears sweet corn, cut in half
•1/3 pound smoked chorizo or kielbasa, cut into 1-inch slices
•3 tablespoons olive oil
•6 large garlic cloves, minced
•1 tablespoon ground cumin
•1 tablespoon minced fresh cilantro
•1/2 teaspoon paprika
•1/2 teaspoon pepper
•1 pound uncooked large shrimp, deveined
•1 pound uncooked snow crab legs
•Optional condiments: seafood cocktail sauce, lemon wedges and melted butter

•In a stockpot, combine the water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer 10-12 minutes longer or until potatoes and corn are tender.
• Meanwhile, in a small skillet, heat oil. Add the garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute.
• Stir the shrimp, crab legs and garlic mixture into the stockpot; cook for 4-6 minutes or until shrimp and crab turn pink. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice. Yield: 4 servings.


From → Cooking, Holidays

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