Sunday Brunch: ‘Super Boil’ Shrimp Boil

WGN Weekend Morning News
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Dana Hompluem, co-owner and operator of Lowcountry was at WGN to tell us about their Super Bowl Sunday special, the “Super Boil.”

There are two Lowcountry locations: Lakeview and the South Loop.

Lowcountry is also participating in Chicago Restaurant Week which runs through Feb. 7.

They are offering a $36 Dinner Menu.

Lowcountry Lakeview
3343 N. Clark St.

Lowcountry South Loop
1132. S. Wabash Ave.

“Super Boil” Shrimp Boil
Seafood Stock:

  1. In a 12qt stockpot, add 2 cups of orange juice and 2 cups of apple juice
  2. Add 1/4 cup of *Cajun seasoning (can be store bought)
  3. Add 1 stalk of lemongrass
  4. Add cold water until it is 2/3 filled

*Cajun Seasoning:

  • ¼ cup paprika
  • ¼ cup pink Himalayan sea salt
  • 2 tbsp. ground black pepper
  • 2 tbsp. ground white pepper
  • 2 tbsp. garlic power
  • 2 tbsp. onion powder
  • 2 tbsp. dried thyme
  • 1 tbsp. cayenne pepper

Combine all ingredients in a mixing bowl and mix thoroughly

Cajun Sauce:

In small saucepan, add 8 oz. of grass-fed butter and 2 tbsp of garlic. Add 1 tbsp. of Cajun seasoning (can be store bought) and 1tsp of cayenne pepper (add more if you are a heat seeker). Add tbsp of lemon juice.

To Boil Shrimp:

Using a pasta basket, lower shrimp into seafood stock. Boil for 2-3 minutes.

If you are adding potatoes, corn on the cob, and sausages (extras), the items must be pre-cooked

beforehand as the cooking times are different.

Final Preparation:

In a plastic bag, combine the cooked protein and add sauce. If adding potatoes, corn and sausage, add now.

Shake thoroughly and enjoy!

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