Here is a picture of a recent dinner I cooked for 20 people in Charleston, SC at a kayak festival. It is called a Low Country Boil, and these were Argentinian shrimp. I said in my introduction that I was a huge fan of good food being cooked on a camping trip. I’ve even found ways to be creative on kayak expeditions, where you cook on a backpacking stove, and carry everything in the kayak hatches.
The key to a Low Country Boil is NEVER overcook anything, especially seafood. I grew up with a mother who had two speeds, “OFF” and “HIGH”. Everything was overcooked. It took me visiting other people’s homes where I discovered things that I was sure I had never had, and was inspired to learn to cook to make them correctly. This dish is delicious, and very easy.