Low Country Grill – A Variation of the Classic

I think we’ve all heard of low country boil, also called frogmore stew. That pot of simmering seafood and corn and potatoes! But on those hot summer days, adding hot steam to the kitchen is just too much. So I put it on the grill!

grill

Here’s how you do it:

Get organized first!

Cut the potatoes into quarters. Husk the corn and remove all the silk. Remove the shells and mud vein from all the shrimp.

Lay all the components, except the sausage, on a sheet pan.

Drizzle the olive oil over it all as evenly as possible, then sprinkle on 1 teaspoon of the old bay seasoning. Rub the oil and seasoning into the pieces of food – I used my hand.

Put the shrimp into a little foil shaped like a shallow bowl.

Heat the grill to medium high. Cook the potatoes first, over indirect heat. Cook them for about 15 to 20 minutes, checking periodically to make sure they are not burning.

grill

Turn the heat down to medium. Add the corn and sausage over the direct heat. Cook for about 8 to 10 minutes, then turn.

When you turn the corn, Put the shrimp in the foil on the top shelf. If you don’t have a top shelf, put it on the indirect heat. Cook it all another 8 to 10 minutes.

grill

While the shrimp is cooking, melt the batter then add the remaining old bay and lemon juice. Mix well.

Remove everything from the grill. Set the corn and sausage aside, put the shrimp and potato in a large, shallow bowl.

Cut the corn into quarters and the sausage into chunks.

Place them in the bowl with the potatoes and shrimp.

Drizzle it all with the old bay butter and gently toss.

grill

Toss some fresh chives and lemon slices on top and invite your family (or guests) to come dig in!

So delicious! Serve with some crusty bread slices.

5 from 8 votes
grill
Low Country Grill

A hot summer variation of the traditionally boiled seafood, sausage, corn and potatoes.

Course: Main Course, main dish
Cuisine: one-pot, seafood, Southern, summer
Keyword: andouille, browned butter, corn, grilled, one pot, potato, red potato, sausage, shrimp
Servings: 4 servings
Author: HelenFern
Ingredients
  • 2 cups shrimp, any size (about 40 medium)
  • 4 medium red skinned potatoes
  • 12 oz andouille sausage
  • 2-3 large ears fresh corn
  • 1 Tablespoonn olive oil
  • 2 teaspoons Old Bay seasoning
  • 1 stick butter
  • 1/2 teaspoon fresh lemon juice
  • chives and lemon slices for garnish
Instructions
  1. Get organized first!

  2. Cut the potatoes into quarters. Husk the corn and remove all the silk. Remove the shells and mud vein from all the shrimp.

  3. Lay all the components, except the sausage, on a sheet pan.

  4. Drizzle the olive oil over it all as evenly as possible, then sprinkle on 1 teaspoon of the old bay seasoning. Rub the oil and seasoning into the pieces of food - I used my hand. 

  5. Put the shrimp into a little foil shaped like a shallow bowl.

  6. Heat the grill to medium high. Cook the potatoes first, over indirect heat. Cook them for about 15 to 20 minutes, checking periodically to make sure they are not burning.

  7. Turn the heat down to medium. Add the corn and sausage over the direct heat. Cook for about 8 to 10 minutes, then turn.

  8. When you turn the corn, Put the shrimp in the foil on the top shelf. If you don't have a top shelf, put it on the indirect heat. Cook it all another 8 to 10 minutes. 

  9. While the shrimp is cooking, melt the batter then add the remaining old bay and lemon juice. Mix well.

  10. Remove everything from the grill. Set the corn and sausage aside, put the shrimp and potato in a large, shallow bowl.

  11. Cut the corn into quarters and the sausage into chunks.

  12. Place them in the bowl with the potatoes and shrimp. Drizzle it all with the old bay butter and gently toss.

  13. Toss some fresh chives and lemon slices on top and invite your family (or guests) to come dig in! So delicious!

    Serve with some crusty bread slices.

Recipe Notes

 

 

© Copyright 2022 The Lazy Gastronome

© Copyright 2022 The Lazy Gastronome

This entry was posted in Main dish and tagged , , , , , , . Bookmark the permalink.

15 Responses to Low Country Grill – A Variation of the Classic

  1. BERNADETTE says:

    I had completely forgotten about Frogmore Stew. Thanks for jiggling my memory banks and a big thank you for this great way to prepare it.

  2. Jenna says:

    Such a perfect summer dinner, and even better grilled rather than boiled!

  3. Amy says:

    5 stars
    This was absolutely delicious! Love anything with corn in it to be fair:)

  4. Liz says:

    5 stars
    This stew was delicious with the last of our summer corn!!! Excellent recipe!

  5. Debra says:

    5 stars
    Love your version of this classic summer dish.

  6. 5 stars
    This looks very delicious and easy. Thank you for sharing.

  7. Amy Liu Dong says:

    5 stars
    Such an easy and delicious dish to make. I am sure everyone will love it!

  8. Amanda says:

    5 stars
    I loved this variation. It was so tasty and I will definitely be making it again. Thank you for sharing.

  9. Addie says:

    5 stars
    So hearty and flavorful!

  10. Keri says:

    5 stars
    What a great all in one recipe!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.