Recently, I wrote a recipe article about the Lowcountry shrimp boil! As someone from Savannah, Georgia, I grew up eating many shrimp boils over the summers during my youth and early adulthood. Rarely did people need an excuse to get together over some shrimp! Inevitably, people were left with leftovers to put into the refrigerator. Over time, my family came up with our favorite ways to eat the leftovers. Below, I list easy ideas for how to use the leftovers if you decide to make a Lowcountry shrimp boil at home!
In Georgia and South Carolina there are two popular types of social gatherings that revolve around communal eating of shellfish: First, there is the ‘Oyster Roast.’ Often done during the winter months, people gather around to eat oysters roasted under a wet burlap sack draped over the shells and steamed. The second event is known as the ‘Lowcountry Shrimp Boil.’ Also known as a tidewater boil, Frogmore stew, Beaufort stew, and more, this summer Southern tradition originally stems from the Louisiana boil. In this post, we will learn how to make the Lowcountry shrimp boil!
Fermented salted shrimp is a traditional fermented condiment used to make some of South Korea’s most famous dishes, such as kimchi. In the Korean language, the word for these shrimp is ‘saeujeot’ or ‘saeu-jeot’ (새우젓). The term is a combination of two words: The first being ‘saeu’ (새우), meaning ‘shrimp,’ and the second being ‘jeot’ (젓), meaning ‘salted seafood.’ Let’s discuss this ingredient in-depth!