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Low-Country Shrimp and Sausage Boil
Low-Country Shrimp and Sausage Boil
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From: Diabetic Living Magazine
A traditional low-country recipe gets a fresh remake with smoked turkey sausage and tender shrimp, cooked in a rich stew with plenty of vegetables and seasonings. It's ready in less than an hour.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound fresh or frozen large shrimp in shells
- 8 cups water
- 1 medium onion, quartered
- 2 stalks celery, halved
- 1 tablespoon Old Bay 30 percent less sodium seasoning or Old Bay seasoning
- 1 tablespoon salt-free Cajun seasoning
- ½ teaspoon cayenne pepper (optional)
- 1 pound new potatoes (about 2 inches in diameter), halved
- 3 ears of corn, shucked and cut into quarters
- 10 ounces smoked turkey sausage and/or cooked turkey andouille sausage, cut crosswise into ¾-inch slices
- 1 recipe Cocktail Sauce (below) (optional)
- 1 drop Bottled hot pepper sauce
- Cocktail Sauce:
- ⅓ cup bottled chili sauce
- ⅓ cup reduced-sugar ketchup
- 2 tablespoons finely chopped onion
- 2 teaspoons cider vinegar
- 1½ teaspoons prepared horseradish
- 1 clove garlic, minced
Preparation
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Prep
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Ready In
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp and pat dry with paper towels. In a 6- to 8-quart Dutch oven combine water, onion, celery, Old Bay seasoning, Cajun seasoning, and, if desired, cayenne pepper. Cover and bring to boiling.
- Add potatoes and return to boiling; reduce heat. Simmer, covered, for 6 minutes. Add corn pieces; return to a simmer. Cook, covered, for 5 minutes more. Add shrimp and sausage; return to a simmer. Cook, covered, for 2 to 3 minutes more or until shrimp are opaque and potatoes are tender, stirring occasionally.
- Carefully drain in a large colander or remove the food using a large slotted spoon. Discard onion wedges and celery. Serve shrimp, sausage, and vegetables, if desired, with Cocktail Sauce and hot pepper sauce. Makes 6 (4 pieces potato, 2 pieces sausage, 2 pieces corn, and three shrimp each) servings.
- Cocktail Sauce: In a bowl, combine chili sauce, ketchup, onion, cider vinegar, prepared horseradish, and garlic, minced. Cover and refrigerate for up to 1 week. Makes about ¾ cup.
- Serving size: 4 pieces potato, 2 pieces sausage, 2 pieces corn, and 3 shrimp
- Per serving: 253 calories; 6 g fat(1 g sat); 3 g fiber; 25 g carbohydrates; 26 g protein; 45 mcg folate; 147 mg cholesterol; 3 g sugars; 286 IU vitamin A; 13 mg vitamin C; 72 mg calcium; 3 mg iron; 600 mg sodium; 760 mg potassium
- Nutrition Bonus: Vitamin C (22% daily value)
- Carbohydrate Servings: 1½
- Exchanges: 3 lean protein, 1½ starch
