Frogmore Stew

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If you are looking for a 30-minute meal that is going to have at least one element that everyone in the family is going to enjoy, is fun to eat, summery, makes you feel as if you’re on vacation, and has a bit of history to boot, then Frogmore Stew is the answer. Named after a small Low Country fishing community on Saint Helena Island near Hilton Head, Frogmore Stew is sometimes called Low Country Boil. I call it wonderfully good! To be truly authentic, cover your table with newspapers, drain the pot, and spread it out on the table and dig in. The kids will love it!

Frogmore Stew

1⁄2 c. Old Bay Seasoning

2 T. salt

3 qts. water

1 12-oz. can beer

1 t. chicken soup base

2 bay leaves

1 lemon, quartered

1 lb. Melissa’s Dutch baby red potatoes, halved

2 large sweet onions, cut in wedges

2 lbs. smoked sausage, cut in 2-inch lengths

8 ears corn on the cob

4 lbs. large shrimp, in shells

In an 8-quart stockpot, bring Old Bay, salt, water, beer, soup base, bay leaves, and lemon to a boil. Add potatoes and onions, and cook over high heat for 8 minutes. Add smoked sausage, and continue to cook on high for 5 minutes. Add corn to pot, and cook for 7 minutes. Add shrimp in shells*, and cook for 4 minutes. Drain cooking liquid; pour contents of pot into several large bowls or shallow pails. Sprinkle with additional Old Bay. Serve with lots of napkins.

*If you are using shrimp without shells, only cook for 2 minutes.

Low Country Boil in a Bowl

I love Coastal Living magazine.  I love the ocean views, the beach-y cottages, and the regional recipes containing all varieties of fish and seafood.  So when I saw this recipe, last November, I knew that I had to try it.  I tore the page from the magazine and, as a reminder, placed it on top of my little jewelry armoire in the closet where I would see it every day.  And I did see it every day.  And when I would look at it I thought, gee, that really looks good, I should make this.  But I didn’t.  The recipe sat there for so long that eventually I had to dust it.  Twice.  Finally, growing weary of the dusting and the guilt, I purchased the needed ingredients (read: shrimp) and made it.  What took me so long?!  This is delicious!

 Now I made a few changes based upon what I had on hand and my personal/quirky preferences.

1.  I always substitute Melissa’s Fire Roasted Sweet Red Bell Peppers in place of fresh red peppers.  I find fresh peppers almost always overwhelm rather than compliment, plus I wanted the smoky taste.

2.  I used frozen corn kernels over fresh, and chose Trader Joe’s (Trader Jose’s) Fire Roasted Corn.  I have become completely enamored of this lately and have been adding it to everything.

3.  I did not have potatoes, so eliminated them completely.  I did not miss them; you may.  Instead I grabbed one of the containers of rice that I keep in the freezer (leftover from other dishes), warmed it, and placed a mound in the center of the bowl over which I poured the soup/stew.

4.  My seafood seasoning of choice is Old Bay, so that is what I used.

5.  I’ve been adding a few drops of hot sauce to everything savory this summer, so added about 4 drops of Crystal Hot sauce.

This recipe is easy, delicious, and delightfully seasonal.  Do give it a try. 

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Seasonal Sundays