The 4th of July is always one of my favorite holidays.  Outdoor fun with picnic and tailgating type foods, and the grilling!  Everything from burgers, hotdogs, steaks, ribs, and corn.  But what about the low country boil?  A fabulous way to celebrate coastal shrimp.  This summer after reading about a Gulf Coast one pot meal in Southern Living, I decided to give their recipe a try with a few changes based on my fancy.

Their unique twist to the Low Country boil… add green olives.  I adore olives and couldn’t resist.

A Shrimp Spice Mix adds a zing.

Shrimp Boil with Green Olives and Lemon

Serving Size: 8

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Ingredients

• 2 Vidalia onions, chopped
• 3 celery ribs, chopped
• 4 garlic cloves
• 4 bay leaves
• 8 black peppercorns
• 2 dried chili peppers
• 3 lemons, sliced
• 6 fresh flat-leaf parsley sprigs
• 6 fresh thyme sprigs
• 1/4 cup kosher salt
• 3 pounds medium-large shrimp
• 1 1/2 cups pitted Spanish olives

Shrimp Spice Mix

• Stir together
• 1 1/2 tablespoons paprika
• 2 teaspoons kosher salt
• 1 teaspoon lemon pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground red pepper

Instructions

1. Bring first 10 ingredients and 4 quarts water to a boil in a large pot. Reduce heat to medium-low; cover and simmer 20 minutes.
2. Add shrimp to pot. Increase to high heat and bring shrimp to a boil.
3. Add Spanish olives.
4. Remove from heat, and cover with a tight-fitting lid.
5. Let stand 5 minutes.
6. Drain shrimp and olives, discarding solids. Place shrimp and olive mixture in a jelly-roll pan covered with brown Kraft paper.
7. Sprinkle with Shrimp Spice mix. Serve immediately with cocktail sauces and lemon wedges.

By KathyMillerTime
Adapted from Southern Living, June 2015

Recipe Printed from www.kathymillertime.com

 Simmering the herbs and spices in the liquid for 20 minutes before adding the shrimp imparts a flavorful taste to the shrimp.

Another twist to this Low Country Boil…instead of boiling sausage, potatoes, and corn in the same pot as the shrimp, roast the potatoes and add okra.  Unique twist and one that I love!  I substituted pickled okra because I could not find fresh okra.  Both ways would be delicious.

Roasted Potato and Okra Salad

Serving Size: 8

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Ingredients

• 1 pound baby red potatoes
• 1 pound small Yukon gold potatoes
• 1 pound fresh okra (or 1 jar pickled okra)
• 2 tablespoons olive oil, divided
• 3 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided

Lemon-Thyme Vinaigrette

• 1 small shallot, minced
• 3 tablespoons white wine vinegar
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 cup extra virgin olive oil

Instructions

1. Preheat oven to 450 degrees. Bring potatoes and water to cover to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low, and simmer 15-20 minutes until fork tender. Drain and cool completely (about 20 minutes).
2. Toss okra with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Place in a single layer in a jelly-roll pan.
3. Cut potatoes in half and toss with remaining olive oil, salt and pepper. Place potatoes in a single layer in another jelly-roll pan.
4. Bake okra and potatoes at 450 degrees for 20-25 minutes or until golden brown.
5. Remove from oven and let stand 5 minutes.
6. Cut okra pods in half lengthwise.
7. Toss together potatoes, okra, vinaigrette and green onions in a medium bowl.
8. Serve immediately.

By KathyMillerTime
Adapted from Southern Living, June 2015

Recipe Printed from www.kathymillertime.com

 It wouldn’t be a Low Country Boil without corn.

I sautéed fresh cut off the cob corn, added lima beans, zucchini, summer squash and grape tomatoes.  A Southern favorite, summer succotash, must have corn and lima beans.  I like to add any vegetable fresh from the farm stand or local farmers market.  Zucchini, yellow squash, asparagus, Vidalia onions and a few herbs with garlic.

As you celebrate the 4th of July with family and friends, I hope all will say a special Happy Birthday America.  We live in a wonderful country!

Come celebrate with me.  I’ll save you a seat at the table.