The best part about a low country boil is all the leftovers. I love enjoying low country boil leftovers for days after we entertain guests with a shrimp boil. Follow these tips for the next time you find yourself with leftover boiled shrimp.
How to reheat a low country boil
Low country boils are delicious and safe to eat served cold. However if you feel the need to eat them warm, try one of these ideas:
- Simply separate the shrimp from the rest of the meal if you want the potatoes, corn and sausage served warm.
- If you want the entire thing warm, it’s easy to throw small batches into the microwave, but don’t cook too long. Overcooked shrimp is never a good thing.
- Boil some water, add more seasoning and throw the entire meal into the water long enough to reheat without cooking. Several minutes at the longest.
Related Post: How to Save Money on Seafood
Why I needed to repurpose a low country boil
I once put together a huge low country boil when a couple of friends were supposed to come to dinner. A delayed plane changed out plans. Before I knew it, I had a low country boil large enough to serve an army but only two people to eat it!
Since I hate food waste, I had to come up with a way to avoid wasting all of this food.
Related Post: Why We Care About Food Waste
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. Then we had to get creative with the rest of it!
How to repurpose a shrimp boil feast
Serve it again, but separated
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.
Lucky for us, low country shrimp boil tastes good hot or cold. Here is the recipe I used.
- 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.
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?
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