Happy Saturday, friends! I can't believe it, but our week at the beach is already over. As I type, we are in the car, making our way back home. It's always sad to say goodbye to the beach and our family after our fun week is over. This week, we ate too much, played lots of games, soaked up lots of sun, swam in the pool, enjoyed nightly golf cart rides, and had a lot of laughs.
I thought I would write one final beach post about some of our beach eats.
First up: Creek Rolls
My sister Meredith and her husband David introduced us to Creek Rolls last year. Creek Rolls are a lot like spring rolls, but they are filled with all sorts of goodies, like local shrimp. You can buy Creek Rolls from The Crab Cake Lady or from Harrelson's Seafood Market in Murrell's Inlet. I couldn't find a website for Harrelson's, but here is a listing on Urban Spoon:
If you happen to be in the Surfside Beach, Garden City, or Litchfield Beach areas, this would be a great place to get fresh seafood.
Warning about Creek Rolls: these do not last long! Once is platter was set out on the table, I had to snap pictures quickly before everything disappeared!
Next: Low Country Boil.
If you are from the South, then you have probably grown up eating this simple meal. It has lots of names: Shrimp Boil, Frogmore Stew, etc. This is my brother-in-law's signature beach meal. He and my sister make this for us every year at the beach. Low Country Boil includes: potatoes, sausage, shrimp, and corn on the cob. Sometimes, you can add in crab legs for an extra treat, also. Everything is cooked in a pot together with Old Bay seasoning.
David's Low Country Boil:
(Note- the amounts ar appropriate- these can be adjusted for your tastes)
- 6 Budweisers
- 3/4 cup Old Bay Seasoning
- Red Potatoes (1-2 per person)
- Corn on the cob (frozen, 1-2 per person)
- Sausage, sliced (ex: kielbasa, 1/2 lb. per person)
- Shrimp (raw, unpeeled, 1/2 lb. per person)
(We cook outside, but this can be prepared on the stovetop in a large stock pot.)
- Boil water, Budweisers, and old Bay.
- Add potatoes and cook 10 minutes. (David just leaves then whole.)
- Add corn on the cob and cook 5 minutes.
- Add sliced sausages and cook five minutes.
- Add shrimp and cook until pink and floating to the top.
- Drain water and serve!
Cooking tip: playing a game of corn hole helps pass the time.
So does great scenery.
This year, we decided to make things REALLY simple. We lined our table outside by the pool with newspapers and just dumped everything on the table.
We gathered around with empty plates and dinner was served "family style!" After dinner, clean-up was super easy. Just grab the newspapers and boom: clean table.
Finally: Mom and Dad's Baked Shrimp.
This simple appetizer made by my parents was a huge hit! It is so simple, but so delicious! My mom found this recipe on Pinterest, but adapted it slightly.
- 1 stick of butter
- 2 lemons, sliced
- Shelled uncooked shrimp (approximately 2-3 lbs- as many as will fit on your baking sheet)
- Creole Seasoning (as much or as little as you like)
- Preheat oven to 450 degrees.
- Line a baking sheet (with a rim) with foil or parchment paper. Melt stick of butter and pour over the baking sheet.
- Lay sliced lemons on the melted butter. Space evenly over pan.
- Lay shrimp over top of the butter and lemons.
- Sprinkle everything with creole seasoning.
- Bake for 15 minutes (or until shrimp is cooked through).
- Dump everything into a serving dish and serve immediately. No sauce needed!
Again- these do not last long! These would make a great appetizer for a summer party!
We sure had a lot of great eats this week. I am already missing the beach! Hopefully we will see the waves and put our toes in the sand again sometime soon. But for now...