Now stir in the raw shrimp. Let boil 1 minute, remove from heat and add the corn. Let stand 5 minutes while covered before ...

Add salt and pepper to taste. Shrimp: Toss the shrimp in the Cajun seasoning and set aside. In a large sauté pan over medium heat, heat the olive oil. Add the sausage and sauté for about 3 minutes.

18 shrimp (size 16 – 20, or 16 to 20 shrimp per pound) 18 scallops (size 10 – 20, or 10 to 20 scallops per pound), preferably Maine divers scallops or bay scallops Salt and pepper to taste ...

Saphron Restaurant Chef David Holland, left, owner Charlene Obal and Chef Dean Chance pose with low country shrimp and grits, left, and low country egg rolls on the porch of the restaurant's new ...

JONESBOROUGH, Tenn. (WJHL) — Town leaders invite the Jonesborough community to join a low country shrimp boil on Thursday, June 30 from 6-8 p.m. in Jimmy Neil Park behind the International ...