When I moved to the South 20 years ago, I fell in love with Low Country Boil, a messy affair that is traditionally eaten off newspaper-covered picnic tables, accompanied by a quantity of beer. The traditional recipe calls for sausage, which we don’t eat anymore, but I managed to come up with a simple recipe that can be made in a van or on a camp stove in about 30 minutes. It’s pretty good, and all the ingredients are readily available on the road.

Serves 3-4

Ingredients:

• 6 medium red potatoes, halved or quartered
• 1 onion, peeled and quartered
• 2 ears corn, cut into 3 pieces each
• 2 tablespoons Old Bay Seasoning
• 1 teaspoon Liquid Smoke
• 12 oz. large raw shrimp, peeled, deveined, tail on
• Lemons and butter

Preparation:

Place potatoes and onion in a large pot. Add water to cover and stir in Old Bay and Liquid Smoke. Bring to a simmer and cook until potatoes are tender. Add corn, and a bit more water and cook for about 3-4 minutes, then add shrimp, and cover pot, cooking for a few minutes more until shrimp turn pink. To serve, place potatoes, corn, onions, and shrimp in bowls, and ladle broth over all. Sprinkle over with additional Old Bay if you like, and serve with lemon wedges and butter.