A Classic dish of the South Carolina Low Country, Frogmore Stew is not really a stew, but another name for Low Country Shrimp Boil.
- 3 tablespoons Old Bay Seasoning
- 3 tablespoons salt
- 1 1/2 gallons water
- 2 pounds Keilbasa or smoked sausage
- 12 ears shucked corn broken into 3 - 4 inch pieces
- 4 pounds shrimp in shells
In a large stock pot, add the Old Bay seasoning and salt to the water and bring to a rolling boil. Add sausage and boil, uncovered, five minutes. Add corn and cook for five minutes. Add shrimp and cook until the just turn pink, about three minutes. Drain immediately and serve hot.
Serves 8.
Add your rating:
(11 votes, average: 3.73 out of 5)
Loading ...
If you like this recipe, I think you’ll really enjoy this cookbook:
[asa]0618048456[/asa]
Print This Post
amanda said
March 31 2011 @ 7:17 am
well, I have been in SC for 15 years and I have ALWAYS had it with red potatos.
Joe Campbell said
February 12 2011 @ 6:22 pm
If you say so, Ted. I was raised in Charleston my entire life, by parents born in SC. Both of them put red potatoes in theirs, too.
Ted Lauretano said
December 31 2008 @ 8:42 am
My compliments Chef Rick. Only a yankee would put potatoes in a Frogmore Stew.