Best 2 Sullivans Island Shrimp Bog Recipes

In the realm of Southern cuisine, the Sullivan's Island Shrimp Bog holds a prominent place, enticing seafood enthusiasts with its symphony of flavors. This classic dish, originating from the coastal haven of Sullivan's Island, South Carolina, is a captivating blend of succulent shrimp, aromatic vegetables, and a rich, savory broth that will transport your taste buds to the sun-kissed shores of the Lowcountry.

This culinary gem comes in two captivating variations that cater to diverse preferences. The first recipe embarks on a traditional journey, honoring the authentic flavors of the shrimp bog. Fresh shrimp, the stars of the show, are lovingly sautéed until they blush with a delicate pink hue. They then join forces with the "holy trinity" of Southern cooking – celery, onions, and bell peppers – in a fragrant dance of flavors. The addition of tomatoes, chicken broth, and a medley of seasonings orchestrates a harmonious symphony of taste, culminating in a delectable broth that cradles the plump shrimp.

For those seeking a more contemporary interpretation, the second recipe unveils a delightful twist on the classic. This innovative version introduces a creamy twist, inviting heavy cream and cream cheese to the party. The result is a luscious, velvety broth that envelops the shrimp in a blanket of richness, creating a dish that is both comforting and sophisticated.

Whether you choose to embrace the traditional or contemporary path, the Sullivan's Island Shrimp Bog promises an unforgettable culinary experience. Its vibrant flavors, captivating aroma, and versatility make it a cherished dish that will leave you craving for more. So, prepare to embark on a culinary adventure, gather your ingredients, and let the symphony of flavors serenade your senses as you recreate this Lowcountry masterpiece in your own kitchen.

Here are our top 2 tried and tested recipes!

SULLIVAN'S ISLAND SHRIMP BOG

Sullivan's Island Shrimp Bog image

This is basically a pilaf with shrimp. Some green peas for color might go nicely as well. Adapted from a recipe in Tracey Ryder and Carole Topalian's _Edible: A Celebration of Local Foods_ by Caroline Russock at Serious Eats. http://bit.ly/bny3Wa

Provided by DrGaellon

Categories One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups long-grain white rice
1/2 lb sliced bacon, finely chopped
2 medium onions, finely chopped
1 teaspoon kosher salt, plus more if needed
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon fresh ground black pepper, plus more if needed
1/4 teaspoon ground cayenne pepper, plus more if needed
2 1/4 cups chicken broth, plus more if needed
1 (14 1/2 ounce) can diced tomatoes
2 teaspoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
2 lbs medium shrimp, shelled and deveined (40 count)
1/4 cup very finely chopped flat leaf parsley
1 lemon, cut into 6 wedges

Steps:

Rinse the rice well in cold running water and drain thoroughly.
In a heavy bottomed pot, cook the bacon over medium heat until golden, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate. Drain the fat into a bowl, then return 3 tbsp of the fat to the pot. (The rest can be discarded, or used to fry potatoes.) Add the onions and saute until softened, 3-5 minutes. Add the rice, salt, nutmeg, black pepper, and cayenne, and stir for 1-2 minutes, until the rice is opaque.
Add the broth, tomatoes (with juices), lemon juice, and Worcestershire sauce. Bring to a boil, cover, reduce to a simmer, and cook 20 minutes without removing the lid. Crumble bacon and stir into rice, along with shrimp. Cook uncovered, stirring occasionally, until shrimp are cooked through, 10 minutes. If the rice appears to be getting dry, add more broth. Fluff with a fork; taste and adjust seasonings. Transfer to a bowl, sprinkle with parsley and arrange lemon wedges around the edge.

SHRIMP SULLIVAN'S ISLAND

Shrimp Sullivan's Island image

I found this great, casual appetizer in Southern LIving and streamlined it by using frozen, cooked, peeled shrimp, which is a GREAT product! I served it in a large glass bowl set inside an even larger glass bowl filled with ice, and everybody just helped themselves

Provided by KathyP53

Categories Summer

Time 12h15m

Yield 18 serving(s)

Number Of Ingredients 10

Ingredients

5 lbs peeled shrimp, thawed (frozen, cooked, medium-size)
2 lemons, cut in half
3 medium sweet onions, thinly cliced
3 (13 3/4 ounce) cans quartered artichoke hearts, drained
2 cups olive oil
1 3/4 cups cider vinegar
1/4 cup Worcestershire sauce
1 teaspoon salt
1 teaspoon hot sauce
chopped fresh parsley

Steps:

Squeeze lemon halves over thawed shrimp and toss.
Layer shrimp, onions, and artichoke hearts in two 13 X 9" baking dishes.
Stir together olive oil and next 5 ingredients; pour evenly over shrimp. COver and chill at least 12 hours or up tp 48 hours, stirring occasionally. Garnish with chopped parsley.
Serve cold with a clotted spoon.

Nutrition Facts : Calories 386.8, Fat 25.5, SaturatedFat 3.7, Cholesterol 245.4, Sodium 673.4, Carbohydrate 11.4, Fiber 4.3, Sugar 1.9, Protein 28.9

Tips:

Choose fresh, large shrimp for the best flavor and texture.
Clean the shrimp thoroughly before cooking to remove any grit or sand.
Use a large pot or Dutch oven to cook the shrimp bog, as it will need plenty of room to simmer.
Do not overcrowd the pot, or the shrimp will not cook evenly.
Bring the shrimp bog to a boil, then reduce the heat to low and simmer for at least 30 minutes, or until the shrimp are cooked through.
Serve the shrimp bog immediately with crackers, crusty bread, or rice.

Conclusion:

Sullivan's Island Shrimp Bog is a delicious and easy-to-make seafood dish that is perfect for a casual meal or a special occasion. The combination of shrimp, tomatoes, okra, and spices creates a flavorful and satisfying stew that is sure to please everyone at the table. So next time you are looking for a new shrimp recipe, be sure to give Sullivan's Island Shrimp Bog a try.