We welcomed guests at a kick-off party for the Foxfest last week with a Low Country Shrimp Boil and Picnic.
We wanted to serve some Southern favorites, and a low country boil is such a fun and easy meal, and it’s finger food!
There are lots of versions, but to simplify things we did not use potatoes, just Alabama wild shrimp, fresh Alabama corn and Alabama Conecuh sausage.
We picked up fried chicken from Publix deli [best fried chicken ever]
Made Smokey Chipotle Pasta Salad,
We took a shortcut with Bleu Cheese Coleslaw, by combining bottled bleu cheese dressing with bags of coleslaw mix. You can see another version of Lite Bleu Cheese Coleslaw here
Cut up watermelon was a no brainer as another side dish, and for dessert we had popsicles and Chocolate Cashew Pecan Bars
Make these in a disposable “9×13” cake pan and save some clean up. You can make these several days in advance and then cut into squares early in the day. These cookies keep well for a least a week stored covered either in the fridge or at room temperature.
Here’s the menu for an easy and family friendly summer gathering~
I bought a variety of individual snack bags to use throughout the weekend, and the kids loved being able to help themselves and choose from a big tub of snacks…they stayed fresh and were easy to tote around~
LA {Lower Alabama} Shrimp Boil
Equipment
- Oversized stockpot
Ingredients
- 7 lbs. medium or large fresh shrimp heads off, unpeeled
- 3 lbs. smoked sausage cut in 1 inch pieces
- 12 ears fresh corn cut into 1/3s
- 1 stick butter
- 2 boxes shrimp boil [Zatarain’s]
- 5 lbs red potatoes
- lemons butter and french bread for serving
- cocktail sauce optional
Instructions
- Place butter and seasonings in a large pot of cold water. Bring to a boil.
- Add sausage. After 10 minutes add corn.
- Wait 10 minutes and add shrimp.
- Boil another 5-7 minutes until shrimp is pink, but not overdone.
- Drain and turn out food onto cookie sheets or a paper covered table.
- Serve with lemons, extra butter or cocktail sauce and french bread
Notes
Chocolate Cashew Pecan Bars
Ingredients
- 1 can crescent roll dough
- 1 cup butterscotch chips
- 1 cup semi sweet chocolate chips
- 1 cup white chocolate chips
- 1 can sweetened condensed milk
- 1 cup roasted and salted cashews whole or halves
- 1 cup pecan halves
Instructions
- Spray 9 x 13″ baking dish or pan lightly with cooking oil spray.
- Unroll crescent roll dough into one big rectangle and gently stretch to fit pan, pinching perforations to seal.
- Bake at 375 for 5 minutes. Remove from oven.
- Top with chips, nuts and then pour milk slowly over all, letting the milk seep into all the nooks and cranies.
- Return to oven and bake for 20-25 minutes until top is set and edges are beginning to brown.
- Cool. Cut into small squares or bars. Store covered at room temperature or refrigerate.
Notes
This is a menu we will be enjoying often in the months ahead~
This is the last day for the Villa Della Luna Giveaway~click here in case you missed it, there is still time to enter!
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I will be sharing with these fabulous parties and blogs: