Low Country Recipe

Simmer broth

In a large stockpot, melt 2 tbsp butter over medium heat. Add quartered onion, chopped celery, and smashed garlic and sauté 3–4 minutes until beginning to soften. Add chicken stock, water, white wine (if using), halved lemons, 1 tbsp Old Bay, 1 tsp cajun seasoning and bay leaves. Bring to a boil, then reduce to a simmer and cook 20 minutes to marry flavors. Taste and adjust salt if needed.

Strain the broth into a clean pot or bowl, pressing gently on solids to extract liquid. Discard solids and keep broth hot for the boil.

Cook potatoes and sausage

Bring the prepared Bimini broth to a rolling boil. Add 2 tbsp Old Bay, 1 tsp salt, and 1 tsp black pepper. Add the small red potatoes and cover; simmer at a boil for 10–12 minutes until potatoes are just tender when pierced with a fork.

Add corn and sausage

Add the corn pieces and sliced sausage to the pot and continue boiling 6–8 minutes until corn is cooked through and sausage heated.

Add shrimp

Add the shrimp to the pot and boil 2–3 minutes, or until shrimp turn pink and curl. Do not overcook. Remove pot from heat immediately.

Finish and serve

Using a slotted spoon or drain basket, transfer shrimp, sausage, corn, and potatoes to a large serving tray or paper-lined table. Drizzle melted butter over the top, sprinkle with chopped parsley and an extra pinch of Old Bay. Serve with lemon wedges, slaw and hush puppies on the side.

In a bowl combine mayonnaise, apple cider vinegar, sugar, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Add sliced cabbage and shredded carrot and toss to coat evenly. Chill at least 15 minutes before serving to allow flavors to meld.

Make batter

In a mixing bowl whisk together cornmeal, flour, baking powder, 1/2 tsp salt and 1 tsp sugar. Stir in the finely chopped onion. In a separate bowl combine beaten egg and milk, then pour into dry ingredients and stir until just combined. Batter should be thick but spoonable; add a tablespoon more milk if too stiff.

Fry hush puppies

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Using two spoons or a small ice cream scoop, drop rounded tablespoons of batter into the hot oil, frying in batches to avoid crowding. Fry 2–3 minutes per batch, turning as needed, until golden brown and crisp. Remove to a paper towel-lined tray and season lightly with salt. Keep warm until serving.