Southern fried? Not necessarily…
The south isn’t known for its low fat options. It earns regular praise for staples like sweet tea, pecan pie, and fried everything -- from cookies to pickles! But there are plenty of options for those who choose to pursue a more balanced diet. The area’s abundance of fresh seafood is one prime example of a healthy meal choice with some southern flair. On a daily basis you can get anything from fresh shrimp, crabs and oysters to a variety of catch-of-the-day options.
Seafood is easily steamed or broiled as an alternative to frying. Better yet, try the following Lowcountry Boil recipe for flavorful, lower fat seafood. Fish tacos are a mainstay on many local restaurant menus, and shrimp and grits, a southern staple, is actually not the high calorie, high fat dish many believe it to be.
With an extended growing season, southern states are able to provide an abundance of fresh produce months sooner than our northern neighbors. Farmers markets are prevalent and feature a wide variety of fabulous, organic, homegrown options. Many also sell organic, locally raised beef, pork, and chicken.
So come on down and check out the Lowcountry’s wide variety of food offerings. Whip up this fresh recipe in your vacation rental, and enjoy a taste of the South. And, if you choose to indulge in dessert, it is vacation and you are entitled – after all, calories don’t count when you’re on vacation!
Lowcountry Boil Recipe
- 4 pounds small red potatoes
- 5 quarts water
- 1 (3-ounc) bag of crab boil seasoning
- 1 (3-ounce) bag of crab boil seasoning
- 4 tablespoons Old Bay seasoning (or more depending on the desired spice)
- 2 pounds kielbasa cut into 1½-inch pieces
- 6 ears of corn cut in half
- 4 pounds large fresh shrimp, peeled and deveined
- Cocktail sauce
Lowcountry Boil Recipe Instructions
- Add potatoes to large pot. 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 turns pink. Drain. Serve with cocktail sauce.