Low Country Boil in a Bowl

According to Wikipedia:

"The Low Country is a geographic and cultural region along South Carolina's coast, including the Sea Islands, once known for its slave-based agricultural wealth in rice and indigo that flourished in the hot subtropical climate."

Spicy and delicious, the aroma is wonderful and it's easy to make!  I can imagine many other vegetables and bases that would work as well.  I added summer squash and Udon noodles and used Old Bay for the seafood seasoning, which was perfect. Use about 10 Jumbo shrimp (21/25) per person.

6 servings

12 calculated points

Chardonnay

Ingredients

• 8 ounces bacon, chopped
• 2 tablespoons butter
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon seafood seasoning
• ½ teaspoon coarsely ground black pepper
• 6 cups chicken, or vegetable broth
• 1½ pounds Yukon gold potatoes, cubed
• ½-1 canned chipotle chile in adobo, minced
• 1½ cups frozen corn kernels, or fresh
• 1½ pounds peeled and deveined shrimp
• Garnish: fresh parsley leaves
• 4 Ounces Noodles

Directions

Cook bacon in a large (8-quart) soup pot over medium heat, stirring occasionally, until crisp. Remove bacon from pot with a slotted spoon, reserving 1 teaspoon drippings in pot; set bacon aside.

Add butter to bacon drippings in pot, and melt butter over medium heat.

Add onion, garlic, seafood seasoning and black pepper; cook 10 minutes, stirring frequently.

Stir in broth, potatoes, and chile. Bring to a boil; reduce heat, and simmer 20 minutes or until potatoes are tender.

Stir in corn and shrimp; cook 3 minutes or until shrimp are just cooked through.

Stir in reserved bacon. Adjust seasonings, if necessary. Garnish, if desired.