Lowcountry Boil “Steamed & Ready to Eat” for any size group!
duration: 10 minutes
meeting_point: 37 New Orleans Rd Suite B, Hilton Head Island, SC
description: Skip the crowded restaurants and dive into a steamed-to-perfection Lowcountry Boil packed with coastal flavor and zero hassle. Prepared and steamed at Sweetwater Steamer, each boil brings together shrimp, sausage, sweet corn, Vidalia onions, and red bliss potatoes finished with a house-made butter drizzle, lemon wedges and signature seasoning. Order for the size of your crew and pick up a hot, ready-to-eat seafood feast that’s designed to feed and satisfy everyone without the fuss of cooking or cleanup.
highlights: * Pick up an already steamed Lowcountry Boil ready to eat
* Generous, packed portions designed to feed your whole group
* Choice of sausage and signature seasoning for authentic coastal flavor
* Quick and hassle-free alternative to dining in
check_in_details: Pickup at Sweetwater Steamer, 37 New Orleans Rd Suite B, Hilton Head Island, SC. Allow 10 minutes for pickup.
extras: Optional add-ons available such as crab clusters, lobster tails, and homemade butters.
Steamed Ready to Eat - $0.00 + tax
Each Steamed Lowcountry Boil feeds up to 25 people
Booking Notes
We look forward to seeing you!
Pickup Instructions
Your boil will be ready for pickup at the time listed above. We are located in Orleans Plaza, 37 New Orleans Rd.
---COOKING INSTRUCTIONS---
Let's start out with some important stuff!
-Your pot is gonna get super hot, use oven mitts or a towel to handle it.
-Steam is hot! Be careful whenever you remove the top.
Open your bucket and remove anything that's in a package or doesn't get cooked, this includes seafood in the plastic netting. Add two cups of your choice of liquid, water, wine or beer it's up to you. Add half the amount of seasoning, cover and bring to a boil over med-high heat. After it boils for 15 minutes it's time to add the seafood. Open top carefully using something like a fork or towel, the bucket will be HOT! Remove the seafood from any packaging and add to the pot. You can sprinkle in some more seasoning if you like. Cook for an additional 10 minutes. The shrimp should be pink with no signs of translucence, all clams and mussels should be open, if not you can cook a little longer. If they still don't open, discard.
There will be more liquid than when you started, we suggest you save this cause it's tasty. Carefully reserve that liquid before you dump your bucket for serving.
ENJOY!
Health and Safety Policy
Cross contamination from shellfish & glutens is always possible. We will do our best to prevent it but cannot make guarantees.
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