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Old 03-09-2017, 03:52 PM   #41
rioninusc
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Default Re: Low Country Boil

Always thought this came from LA, did it originate in SC?

had to edit, it's a possibility, but it seems no matter where you are with the boil, Corn, Sausage, and Potatoes are in most of the stews. Louisiana is Crawdads, SC/GA do Shrimp, and NE does Crabs/Lobster. Louisiana is also the one with the spicier seasonings, so I would say I tend to go with their seasonings, but I use shrimp.

Last edited by rioninusc; 03-09-2017 at 04:30 PM..
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Old 03-09-2017, 05:25 PM   #42
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Default Re: Low Country Boil

Quote:
Originally Posted by Lonnie View Post
I can't believe not a single person here mentioned adding apple cider vinegar to the pot. It's a critical ingredient. The acetic acid helps keep the shrimp meat from sticking to their shells.
Never done or heard of that.

Quote:
Originally Posted by BeaufortCOCK View Post
amen

My "secret" is to turn off the heat before the shrimp hit the water, and be ready to pull the basket in under 2min. Overcooked shrimp is a felony in Beaufort county.

If your shrimp are sticking to the shell you overcooked them plain and simple. I've only used the ice method on stone crab claws and I admit it makes the meat pull away from the shell and you get the whole piece, but NEVER do it to your frogmore stew.
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