Low Country Boil & Key Lime Pie
Today we had one of my favorite summer entertaining meals, Shrimp Boil and Key Lime Pie for dessert! This is such a fun and easy way to feed a crowd. And it makes me think of eating shrimp at the beach and ordering Key Lime pie at every little seafood shack on vacation. Local potatoes and summer corn make this extra tasty. Sometimes the potatoes, slathered in garlic butter, are my favorite part.
Low Country Boil
Ingredients
- 1 1/2 lbs small potatoes
- 1 lemon, cut in 8 wedges
- 1 onion, cut into 8 wedges
- 1/4 cup Old Bay or Tony Chachere’s seasoning, plus more to finish
- 3 ears corn, shucked and cut in half or thirds
- 12-14 oz andouille or kielbasa sausage
- 1 1/2-2 lbs jumbo shrimp, deveined with peel on (use peeled if you prefer!)
- cocktail sauce, garlic butter, or the dipping sauce of your choice, for serving
- lemon wedges, for serving
Garlic Butter
- 1 stick butter
- 2 cloves garlic
- Old Bay or Tony Chachere’s seasoning
- hot sauce, optional
Instructions
- For garlic butter, in a small pot, melt the butter with the garlic and seasoning. Season to taste with additional seasoning and hot sauce.
- Fill a large pot (10-12 quarts) about halfway with water and add the potatoes, lemon, onion, and seasoning. Bring to a simmer and cook until the potatoes are tender, about 15 minutes. Add the corn and sausage and bring back to a simmer.
- The shrimp gets added last, right before you’re getting ready to serve. Add the shrimp and cook until they’re just pink, about 2-3 minutes.
- Use a skimmer to scoop and transfer onto large platters or baking sheets or drain and pour directly onto a table lined with newspaper. I like to sprinkle everything with additional seasoning at this point. Eat, with your hands, dipped into the sauce of your choice, with the company of good friends and lots of napkins.
Key Lime Pie
Instructions
- Preheat oven to 350 degrees. Bake the crust for about 10 minutes. These crusts are fully cooked, but baking them toasts the graham crumbs and makes them more flavorful and sturdy.
- Meanwhile, whisk the condensed milk, eggs, and key lime juice to make the filling. Pour this into the crust and bake for 20-25 minutes. The filling should look set and wiggly, but not loose or watery. Cool on the counter briefly, then chill in the refrigerator for at least 2 hours.
- To finish the pie, combine the sour cream and sugar. Spread this mixture evenly over the pie, then garnish with lime zest. Slice and enjoy!
