LUCY BURDETTE: Sometimes it's frustrating to try to make my old favorite recipes work in low so sodium versions. Some of them, I confess, don't work at all. But I had a feeling that my favorite Key West shrimp boil could be tweaked.
I certainly couldn't use the Tony Cachere's Creole seasoning that I loved in the recipe as it stands: 350 mg sodium per 1/4 teaspoon. And the recipe wants 5 tablespoons! The math makes my head spin.
So I determined to make a Creole-like seasoning that would be salt free.
Ingredients for Key West Boiled Dinner
- 1 lemon, quartered
- 5 tablespoons low sodium Creole seasoning (See below)
- 2-3 bay leaves
- 4 garlic cloves, peeled but left whole
- 1/2 to 1 pound fingerling potatoes (we used multicolored)
- 1 package sausage of your choice, cut into 2-3 inch lengths
- 1 package frozen corn on the cob
- 1 1/2 pounds large Key West pink shrimp in shell (Be careful with using frozen or non-local shrimp, as they are often soaked in brine)
Simmer this together for a few minutes.
Meanwhile, wash the potatoes and rinse the shrimp. Add the potatoes to the water, simmer until almost soft. (About 10 minutes, depending on the size.) Add the sausage and corn, simmer a few minutes. Finally, add the shrimp, simmer until they turn quite pink--another 2-3 minutes.
Dump the whole pot into a colander, drain, and serve on a large platter.
Serve cocktail sauce (2/3 ketchup to 1/3 horseradish) and Dijon mustard on the side, along with a green salad or vegetable.
Everyone takes as much as they want and peels their own shrimp as they go.
KILLER TAKEOUT is coming April 5, but it's available for pre-order today!
And you can follow Lucy on Facebook,