Southern Low Country Boil with Shrimp
Enjoy an authentic and comforting taste of the South. Cajun-spiced shrimp, clams, corn, potatoes, and the traditional hard-boiled eggs are all boiled low and slow in Cajun seasonings until each element is perfectly cooked. The seafood boil is served alongside buttery rice studded with tender pieces of lobster meat for even more richness. Chef Santiago captures the essence of the region and the seafood boil tradition in this comforting dish.
Nutritional facts
Protein
29g
Carbs
57g
Calories
760kcal
Fat
47g
Ingredients
Clams, Clams, Chives, Butter, Andouille Sausage, Cajun Spice, Old Bay Seasoning, Shrimp, Black Pepper, Lobster, Lemon, Garlic, Egg, Onion, Jasmine Rice, Kosher Salt, Corn, Chicken Base, Mixed Fingerling Potatoes, Canola Oil, Canned Tomato
Contains milk, eggs, shellfish, clams, wheat, soybeans.
Reviews
4.5
Based on 51 reviews
David · 05/27/25
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About Tlacualli .
Tlacualli is a Nahuatl (Uto-Aztecan language of Nahuatl people of Mexico) and signifies connection through food. Chef Santiago Lopez is native to Mexico; extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To this Chef, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. Chef Lopez "love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. After 25 years in this beautiful profession, this chefs have realized only one thing: he does not cook to live, he lives to cook.
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