I hope you all had a wonderful 4th of July weekend! Jason and I headed up to my sister’s house in the country for the weekend and it was lovely. We were joined by another couple and the six of us spent the weekend eating, drinking, and playing badminton. I really couldn’t have asked for a better holiday. We started the weekend off by swinging by the lovely Glynwood CSA to stock up on fresh veggies and meat. We even picked our own herbs!
The next day we had big plans of going to the lake and spending the day outside, but mother nature had other ideas. While it rained my sister prepped the ice cream pie that would eventually be our dessert. There were quite a few steps, including making two different kinds of syrup and a homemade granola/walnut crust, but it was totally worth it in the end. Absolutely sweet, fresh, and delicious.
While the ice cream pie was freezing away for after our dinner, I pulled together a quick Low Country Shrimp Boil for lunch. This is pretty much the easiest thing you could ever make. It’s casual and fun. We ended up with a ton of food, but surprisingly we didn’t have many leftovers. The power of Old Bay.
4 pounds of shrimp with easy peel shells
6 ears of corn, halved
1 package of pre-cooked turkey kielbasa
1/2 cup of old bay
Salt to taste
Boil water, Old Bay seasoning, and salt in a large pot (we actually ended up using two). Add the corn and potatoes and cook for about 15 minutes. Add the turkey kielbasa and cook for an additional 5 minutes. Add shrimp and cook for 4-5 minutes. Drain the water and serve over newspaper. We had to be inside, due to the rain, so we used a large platter but newspaper on the table outside would have been so much more fun. I sprinkled a bit more Old Bay on top and served with a side of cocktail sauce for dipping.
We dug right into this steaming platter of happiness. We tried to ignore the burning of our fingers and power through, but I would recommend letting it sit for several minutes, if possible, before attempting to eat.