Last week I blogged about my experience repurposing a shrimp boil feast. I didn’t have time to go into full detail for my Thrifty Thursday or Food Waste Friday posts so I figured a full post was in order. Here is the whole story.
One of my best friends from college, Tiffany, came to visit during her Spring break. She is a Ph.D. student and took some time off from work to come visit me and two other friends in Florida. She was supposed to arrive on Monday night and got delayed for reasons beyond any of our control. She felt awful because I had already posted this on Instagram:
Whoops! The picture made her feel so bad. She tried to contact me before I started cooking, but I’d already started making one batch of low country boil. It’s a good thing I don’t own a stock pot big enough for a huge batch or I would have had all the shrimp cooked already!
As soon as I found out she wasn’t coming, the food waste wheels started spinning in my head. I knew there could be a way to salvage all the food for the next night so I started coming up with a plan. This is what I ended up with:
Tom and I ate as much of the fresh low country boil as possible on Monday night.
I separated the shrimp from the potatoes, corn and sausage so I could heat up everything but the shrimp the next day. On Tuesday night I served the potatoes, corn and sausage as a side dish and the boiled shrimp cocktail style with homemade sauce.
The stone crabs and raw shrimp went back into the Publix packaging and they kept well. I’m amazed they didn’t stink up our apartment. My pregnancy nose is very sensitive and raw seafood is not one of my favorite smells.
The next night I fried up the remaining shrimp in coconut breading…
…cracked the stone crab,
and dinner was served without any food waste.
Lucky for us, low country shrimp boil tastes good hot or cold. Here is the recipe I used.
Low Country Shrimp Boil
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients (serves 8)
- ZATARAIN’S Crawfish, Crab and Shrimp Boil in a Bag
- 3 pounds of raw medium shrimp with peel
- 12 red potatoes
- 1 white onion
- 4 ears of corn
- 1 pound of sausage
Cut onion into quarters.
Husk corn and cut each ear in half.
Cut each potato in half
Cut sausage into bite size pieces
Place onion, corn, potatoes, sausage and crab boil in a large stock pot and cover with water. Bring to a boil.
Let boil for 30 minutes.
Check if potatoes are tender, if so add shrimp and cook for 3 more minutes or until pink.
Drain water and serve hot.
Coat with extra Tony Chachere’s for more flavor.
You can also let cool and serve cold.
Random tip: stone crab can be cracked easily with a spoon. Seriously, just a spoon! This blew my mind! Check out the video on how to do it.
I honestly think repurposing this meal with zero waste is one of my finer moments when it comes to food waste.
Have you ever been in a similar situation? How do you store leftover seafood?