Thursday, February 11, 2016

Shrimp Boiled Dinner, Key West Style but #lowsodium

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)

Bring a gallon of water to boil in a big pot. Squeeze the lemon into this, and drop in the lemon pieces, the garlic, the bay leaves, and the Creole seasoning. 
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.


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  1. I love the sound of this recipe, except for sausage. I am not a fan of sausage. Which is bad, because my husband makes his own. It is really good, but I never eat more than a slice. Are you able to find a lower sodium sausage for yourself?

  2. It is wonderful and encouraging that you are managing all these excellent low sodium creations.
    Keep up the good work!

  3. Looks wonderful and I've been appreciating your low sodium ideas!

  4. Thanks so much for the encouragement friends. I need it for this diet! Jody, I have not found low sodium sausage. What does your husband put into his recipe?

    1. I may need to investigate this more as since we do smoke it, it may not require salt. He will be excited if I say we need to watch some youtube videos tonight about it..he is addicted to DIY stuff. I am not involved in the mixing
      I am the stuffed, roller and wrapper

  5. He does a pork/venison mix with onion powder, garlic powder, pepper, paprika and a cure as it is a smoked sausage so it has a high sodium content. I quick called him at work and he didn't have his thinking cap on. He said a uncooked sausage like a brat doesn't use cure so the sodium could be controlled.

    1. thanks for the investigation Jody--your hub sounds like a pip:)

  6. Yum! I really like your seasoning blend, I'm going make this and keep it in my spice rack. I even think I might be able to manage this on a weeknight! Hugs from Charlie the beagle to Tonka!!! :-)

    1. Enjoy it Nicole! the brilliance is it's super easy. Hugs back to Charlie!

  7. This looks so good, Lucy/Roberta and the low-sodium mix is a great bonus! That Tonka: star power!


  8. thanks ladies--you can't imagine what a star Tonka is in Key West. all the visitors missing their pets fall all over him:)

  9. We all love shrimp, so I will definitely try this, with the added lowsodium bonus. Also, just shared the recipe with my sister who is wintering in the Bahamas. She will love a new idea for all that wonderful fresh shrimp she can buy! Thanks.
    Nancy R in icy Ottawa

  10. thanks Nancy! it sounds like you need to pay a visit to your sister...

  11. I would love to try this! But I don't know if anyone else here would like it. I may try it anyway...