Frogmore Stew

by Krisha on September 10, 2010


This week, our family returned from our favorite vacation spot: Topsail Island, North Carolina. One of things the area is known for is delicious fresh shrimp. Every day, you see shrimp boats passing by, and you can pick up fresh shrimp right from the dock.

So just about every time we visit, we make a dish called Frogmore Stew (it is also called "Lowcountry Boil" and various other names). It is a simple recipe that serves a hungry crowd. This year, we made it with some of our friends. Along with the sangria I blogged about last week, it made for a great "adults' night in."

Frogmore stew was apparently "invented" in South Carolina in the 1960s. You make this dish by boiling all of the ingredients in a pot full of seasoned water.


Below is the Frogmore Stew recipe we use (it serves 10-12 people; adjust the amounts to fit your crowd):

6 ounces seafood seasoning (e.g., Old Bay)

10-12 ears of corn, husked and cut into thirds

2 pounds red potatoes

2 pounds hot smoked sausage (looked for low-fat versions, such as those made with turkey meat)

4 pounds unpeeled shrimp


1. Bring 6 quarts of water and the seafood seasoning to a boil.

2. Add corn to the pot and boil 10 minutes.

3. Add potatoes and boil another 10 minutes.

4. Add sausage and boil 10 minutes.

5. Add shrimp and boil about 5 minutes, or until done.

6. Drain and serve (we pour it out on the counter over newspaper and let people serve themselves).


Simple, right? Enjoy!


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