If you have ever lived in the South, you know what a shrimp boil is. Friends of ours made us a low country boil when we visited with them in North Carolina many years ago.
4 pounds small red potatoes
5 quarts water
1 (3-ounce) bag of crab boil seasoning
4 tablespoons Old Bay seasoning
2 pounds kielbasa or hot smoked link sausage, cut into 1½-inch pieces
6 ears of corn, halved
4 pounds large fresh shrimp, peeled and deveined optional
Add potatoes to large pot, then add 5 quarts water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.
Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with cocktail sauce. Serves 12.
I found this recipe for Shrimp boil pasta, and thought it sounded really good. It has the best of the low country boil-shrimp, sausage, corn, and of course, Old Bay seasoning. Here is my modified gluten and dairy free version:
- 1 lb. gluten free pasta or fettuccine
- 3 tablespoons grapeseed oil
- 2 tablespoons dairy free spread
- 2 sausage links of choice, cut into 1/4″ slices
- 1 lb. medium raw shrimp, peeled and deveined
- 1-2 garlic cloves, minced
- 1 c. diced onion
- 2 tablespoons rice flour
- 1 red bell pepper, diced
- 1 c. low-sodium chicken broth
- 1 c. dairy free milk of choice
- 2-4 teaspoons. Old Bay seasoning
- 1 c. corn kernels
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside
- Meanwhile, in a large skillet over medium-high heat, warm 3 tablespoons oil, and cook sausage until browned. Using a slotted spoon, transfer to a plate leaving remaining oil in the skillet. Cook shrimp until opaque, 5 minutes, and transfer to plate with sausage.
- Return skillet to stove over medium heat. Melt dairy free spread and cook garlic and onion, 3 minutes. Add flour and whisk for 1 minute. While continuing to whisk, add bell pepper, broth, half and half, and Old Bay seasoning until smooth. Bring to a boil and simmer on low until slightly thickened, 2 to 3 minutes. Add corn and stir until warmed through.
- Add pasta to skillet with shrimp and sausage along with any drippings and toss together. Serve immediately.
This pasta is creamy and delicious. I used Jovial egg pasta tagliatelle. This pasta has a very silky texture-you cannot tell it is gluten free.
- I used grapeseed oil, but you could use olive oil, or your oil of choice.
- I used breakfast sausage, but any sausage you like would work here
- If you don’t want to use dairy free spread, simply add more oil to your skillet
- I used 1 teaspoon of minced garlic as I don’t like a lot of it. You can add more or less to taste
- The same goes for the Old Bay seasoning. I used 2 teaspoons, but you can certainly add more
- Make sure when making a roux that you add equal parts fat and flour. I find rice flour works really well for making a roux and thickening sauces without being gritty.
- I used frozen, thawed corn
We really enjoyed this pasta. It is really easy and quick to throw together, especially if you can get shrimp that is already peeled and deveined.
Please share your results if you decide to make this dish.