Low Country Platter Recipe

Name: Tubby's Tank House Thunderbolts Low Country Platter Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 2 lbs fantail (peeled, deveined) shrimp; 1 lb smoked Andouille or kielbasa sausage; 2 lbs new red potatoes (small to medium); 4 ears corn on the cob (halved or whole); 5 qts water; 3 tbs kosher salt; 3 tbs Old Bay seasoning; 1 tbs smoked paprika; 2 tsp granulated garlic; 1 large onion (quartered); 2 whole bay leaves; 1 tsp crushed red pepper flakes; 1 whole lemon (halved); 6 tbs unsalted butter (melted); 2 tbs fresh parsley (chopped); 2 cups coleslaw (prepared); 12 pieces hushpuppies (store-bought or prepared); 4 pieces lemon wedges

Inspired by Tubby's Tank House Thunderbolt

Time50m

Serves4

Fantail shrimp, smoked sausage, corn on the cob and new potatoes. Boiled together in our secret Lowcountry spices. Served with coleslaw and hushpuppies.

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Ingredients

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Seafood & Sausage

2 lbs fantail (peeled, deveined) shrimp

1 lb smoked Andouille or kielbasa sausage

Vegetables & Starches

2 lbs new red potatoes (small to medium)

4 ears corn on the cob (halved or whole)

Lowcountry Boil Seasoning & Aromatics

5 qts water

3 tbs kosher salt

3 tbs Old Bay seasoning

1 tbs Smoked paprika

2 tsp granulated garlic

1 large onion (quartered)

2 whole bay leaves

1 tsp Crushed red pepper flakes

1 whole lemon (halved)

Finishing & Serving

6 tbs unsalted butter (melted)

2 tbs Fresh parsley (chopped)

2 cups coleslaw (prepared)

12 pieces hushpuppies (store-bought or prepared)

4 pieces lemon wedges

Method

Prepare Ingredients

Prep shrimp

If not already done, peel and devein the fantail shrimp, leaving tails on if desired. Rinse under cold water and drain in a colander.

Prep sausage and vegetables

Slice the smoked sausage into 1-inch diagonal pieces. Scrub the new potatoes; leave small ones whole and halve any larger ones so pieces are uniform. Shuck the corn and cut each ear in half if desired for easier serving.

Make the Lowcountry Boil

In a large stockpot (6–8 quarts), add 5 quarts of water and bring to a rolling boil over high heat.

Once boiling, add kosher salt, Old Bay seasoning, smoked paprika, granulated garlic, crushed red pepper flakes, quartered onion, bay leaves, and the halved lemon. Stir once and let the seasoned water return to a boil (about 1–2 minutes).

Add the new potatoes to the pot and boil, uncovered, for 10–12 minutes, or until a paring knife or skewer inserts easily (potatoes should be mostly cooked but not falling apart).

Add the sausage pieces to the pot with the potatoes and continue boiling for 4 minutes to heat through and infuse flavor.

Add the corn halves to the pot and boil for another 3–4 minutes.

Finally, add the fantail shrimp to the pot and cook for 2–3 minutes, or until shrimp are opaque and just firm. Do not overcook—the shrimp cook very quickly.

Turn off the heat. Using a large slotted spoon or drain basket, remove the shrimp, sausage, corn and potatoes and transfer directly to a large serving platter or newspaper-lined table if serving family-style. Discard bay leaves and lemon halves from the pot.

Finish & Serve

Drizzle the melted butter over the hot platter contents so it soaks into the shrimp, sausage and vegetables. Sprinkle chopped fresh parsley over the top and arrange lemon wedges around the platter.

Serve immediately with prepared coleslaw and warm hushpuppies on the side. Provide extra melted butter and lemon wedges at the table for squeezing and dipping.

Suggested presentation: pile ingredients in groups on a large platter or spread over butcher paper. Provide shell bowls or extra plates, napkins, and seafood forks.