July is in full swing and yet I’m not quite in the groove. With our national holiday on a Thursday, my week has been topsy-turvy. Here it is Sunday, we are already one week in and it seems like June only just ended. The weather, though, reminds me that July is here. Humidity moves in some days making the air feel like water. The sun shines down from early dawn to late evening, bringing its summer light and heat. In the gardens, July announces itself as well. The green beans are coming in, the corn is knee high, the zucchinis are reproducing, grasses and flowers are blooming.
Last year, during this first week of July, we hosted a large family meal in our backyard. When we sat down to plan the menu, we decided to make a low country shrimp boil for the group of 25 or so that were coming. We purchased a huge boiling pot with a perforated basket and used it along with a smaller one we already had.
The day of, there were dozens of ears of corn to shuck and chop, packaged of brats to cut, bags of potatoes to chunk, oranges and lemons to quarter. Our small kitchen counter filled up with large bowlfuls of ingredients, ready to be added to the pots as they heated up on the stove.
Outside on our patio, we covered our Provençal purple picnic table with a week’s worth of newspapers so it would be ready when the boil finished cooking. Plates of butter and a grater of fresh parsley for garnish sat to the side.
To minimize trash, we used plates and silverware left from my days of catering and small canning jars for glasses. We placed those on a side table along with napkins. Another small table held homemade side salads, chips and drinks.
The boil itself was pretty straightforward. As soon as the pots started boiling, it was mostly a clock watching affair, adding ingredients in order. The kitchen filled with steam and with the scents of oranges, lemons and Old Bay seasoning as the pots boiled. And then knowing that perfect moment to lift the heavy baskets, still dripping with hot water, carry them outside and spill them out onto the table as everyone crowded around.
This type of gathering is always a joyous occasion, a social feast. We use our fingers, eat with pleasure, focused on the flavors and the fun. We pause, then dig back in, until slowly the only thing left on the table are the citrus rinds, the shrimp tails, the bay leaves and the corn cobs. And the cleanup is easy. Gather up the dregs in the newspapers and toss. I often serve a fresh berry dessert to end the meal.
Before July ends, we will gather again around a low country shrimp boil with friends and family. I’m putting it on my schedule right now. Here’s the recipe if you want to make it.
Low Country Shrimp Boil for 4 (though it’s for more fun with 8 or 12)
2 c. tomato juice
16 c. water
2 bay leaves
1 orange, cut into 8 wedges
1 lemon, cut into wedges
⅓ c. Old Bay seasoning
1 T. sea salt
6 medium-sized Yukon gold potatoes cut into chunks
4 ears corn, shucked and cut into 2-3 inch pieces
4 beer brats, cut into chunks
30 to 40 medium-sized raw whole tail-on shrimp
Chopped parsley, Old Bay seasoning and butter for serving
Combine tomato juice, water, bay leaves, lemon and orange wedges, Old Bay, salt and potatoes in a large pot with a perforated basket. Bring to a boil. Cook until potatoes are almost tender, about 5 to 7 minutes.
Add corn and brats, bring back to a boil and cook until corn is tender, 8 minutes. Reduce to a simmer. Add shrimp and cook until bright pink and tails curl up, 3-5 minutes. Carefully lift the basket from the pot, letting remaining water drip out.
Transfer to a table lined with newspaper. Sprinkle with the parsley and Old Bay seasoning. Serve with butter. Enjoy!
P.S. If you don’t have a perforated pot, you can use a long-handled strainer to scoop the ingredients out.