Slow Summers in the Lowcountry
This summer we’re dreaming of elegant tables , perfectly crafted cocktails, and long southern evenings.
Art Direction & Publication: Paprika Southern / Photography: Siobhan Egan / Styling & Recipes: Kim Daniels / Assistant Food Stylist: Sara Brown / Photography Assistant: Ageda Machuca / Furniture: Savannah Vintage Rentals / Planters: Hope Farm Co. / Linens: Dot & Army / Paper Goods: Feathered Heart Prints / Macarons: Tree House Macarons / Wooden Dough Bowl: Pottery Barn / Location: Point Pleasant Retreat & IPC Summer Day Camp, Savannah / Special Thanks: Jules, Josh, and Julian Fritz, Josh Jalbert, Carol Jensky, Kara Speckhals
Lowcountry Boil Recipe
1 package Zatarin’s Crab Boil
1 TBPS salt
1 12 oz. can of beer
3 lemons, sliced + extra for serving
2-3 lbs. red potatoes, sliced in half if they are large
6 ears fresh corn, cut in half
2 16 oz. packages smoked sausage
3 lbs. fresh unpeeled shrimp
Fill a large outdoor boiler pot about three-quarters of the way full with water. Add a bag of crab boil, salt, beer, and lemons. Bring to a boil. Place potatoes and sausage in the basket of the cooker, and add the basket to the water. Cook for 10 minutes. Add corn and cook for an additional 5 minutes. Next, add the shrimp and cook for 3-4 minutes, or until shrimp is pink. Drain and serve immediately, with extra lemon.