Nothing is more perfect for a Lowcountry meal than Frogmore Stew, a mouthwatering, one-pot meal of shrimp, corn on the cob, new potatoes and smoked sausage.Those four ingredients are the basics, but sometimes live blue crab or stone crab claws are added, as well as onion. Seasonings usually include seafood seasoning of your choice, beer and hot sauce.
Frogmore Stew is a perfect choice for a relaxed meal for a large crowd. The recipe below serves about six, but it’s easy to adjust. Just allow about 1/2 pound of shrimp and about 1/4 pound of sausage per person, and several potatoes and pieces of corn.
Ingredients
Several bottles of beer and some water
1/2 cup of preferred seafood seasoning
Tabasco sauce to taste
15 new potatoes, unpeeled
4 ears of fresh corn, shucked, silk removed and broken into 2- or 3-inch pieces
1 (16-ounce) package smoked or Kielbasa sausage, cut into one-inch pieces, browned and then drained on paper towels
3 pounds of large fresh shrimp, in shells
Preparation
In a large pot, mix beer and water and season with your choice of seafood seasoning and Tabasco.
Bring to a boil and add the potatoes.
Cook for about 15 minutes.
Add the corn and sausage.
Cook for about 5 more minutes.
Add the shrimp and cook just until they are pink, probably less than 5 minutes.
Drain. Serve with lemon slices and cocktail sauce.