Now stir in the raw shrimp. Let boil 1 minute, remove from heat and add the corn. Let stand 5 minutes while covered before serving. Several great options for dipping your shrimp include a cocktail ...

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.

In the South, three dishes instantly stand out: gumbo, shrimp and grits, and Low Country boil. These iconic plates tell a story of tradition, culture, and bold flavor.

Devein and rinse shrimp; pat dry with paper towels. Skewer each shrimp, from tail up to head, on an 8-inch skewer. Sprinkle shrimp evenly with remaining 1/4 teaspoon salt.

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 ...