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Some Kinda Good with Rebekah Faulk - Tips for hosting your own low country boil party

Some Kinda Good with Rebekah Faulk - Tips for hosting your own low country boil party

Some Kinda Good with Rebekah Faulk - Tips for hosting your own low country boil party

For Rebekah's recipe for lime cheesec...

    Today is my 31st birthday, which brings to mind one of the best parties I’ve ever thrown, my Low Country Boil Birthday Bash just a few years ago. The most popular search engine terms I receive on my food blog this time of year include phrases like “shrimp boil decorating ideas” and “Southern boil party.” It’s no wonder so many folks are looking for complimentary side dishes and décor ideas, now that the beautiful weather has returned to us and the spring breeze beckons us outdoors. This week, I’ll share some easy entertaining tips for hosting the popular Southern affair. With a few good friends and some locally sourced ingredients, the only thing separating you and that succulent taste of wild Georgia shrimp is an outdoor cooker and quality time.
    First, let’s talk ingredients. Shrimp are essential, but not just any shrimp. If you’ve never been to Prosser’s Wholesale Shrimp just a few miles down the road in Brooklet, now is your opportunity. Any good cook will tell you, a beautiful meal starts with the finest ingredients. Prosser’s Wholesale Shrimp is a hidden gem. It’s where the locals go to get all the fixin’s for their low country boils and other seafood. It’s the best place I know to get wild Georgia shrimp caught fresh from the Atlantic. It’s literally taken from the shrimp boat and placed on ice — that sure beats any frozen shrimp around. Another essential is Old Bay Seasoning and Shrimp & Crab Boil. You won’t need a lot of the Shrimp & Crab Boil; just a capful or two will do the trick. The taste of plump shrimp, sweet corn on the cob, red potatoes and spicy sausage all cooked up in the same pot makes for serious flavor and easy cleanup. What’s not to love?
    A low country boil should be casual. Set up an outdoor table and cover it with newspaper. That’s the one you’ll use to pour out the low country boil on later. Crank up the stereo with your favorite tunes, and put a few cold Coronas or Landshark Lagers on ice. As for wine, Pinot Grigio goes great with seafood. Crisp, light and slightly fruity, serve it chilled in a pretty wine glass. If alcohol isn’t your thing, sweet tea and lemonade are always fine options. At my party, we even served a signature cocktail, a Bourbon and Blenheim with fresh mint. Named for the spicy ginger ale, Blenheim is sold locally at L&D Produce, singly or by the six-pack. Whenever you can add that personal touch to a get-together, that’s what makes your friends say, “I was there when it happened.”
    As for the tables where folks will sit down to eat, you’ll want to set out a roll of paper towels or wet hand wipes. Peeling the shrimp is sticky business. It also helps to have a place to discard shrimp hulls. I purchased inexpensive silver buckets at a home goods store that were festive and decorative. Whether you drag your indoor table outside or choose to feast at a picnic table in your backyard, purchase a few spools of burlap for the table coverings. Burlap gives your party that rustic vibe and takes the décor from everyday to wow. Be sure to scatter a few bottles of cocktail sauce around and have saltine crackers at the ready. Bright bouquets of tulips or daisies will add a pop of color to the table and provide a centerpiece. At an informal gathering such as this, sturdy paper plates are perfectly acceptable.
    That’s really all you need. The great thing about one-pot meals is that they’re all-inclusive, containing both meat and vegetables. If you want to serve additional side items, loaves of crusty Italian bread are never turned away. For dessert, my go-to is lime cheesecake pie. It’s cool on the tongue, refreshing and tart. You can get all these recipes and more by visiting, where you can also find pictures from my Low Country Boil Birthday Bash.
    I hope these ideas have inspired you to throw your own low country boil party. Remember to shop local and eat well. Until next time — I’ve got another year to celebrate!
    Rebekah Faulk is a Georgia food writer and Statesboro-based TV personality. A Season 2 contestant on ABC's “The Taste,” she blogs at, a Southern, coastal food blog highlighting East Coast restaurant reviews and Low Country-inspired recipes. Follow her on Twitter at @SKGFoodBlog or search Facebook for Some Kinda Good.

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