Frogmore Stew Two Recipes

FROGMORE STEW

Frogmore Stew image

Provided by Food Network

Time 40m

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 quarts water
1 (12-ounce) bottle beer
1 teaspoon black peppercorns
2 teaspoon crab boil seasoning (recommended: Old Bay)
2 bags frozen corn kernels
1 head celery, 1-inch dice
1 large onion, 1-inch dice
7 pounds red potatoes, quartered
2 pounds smoked sausage, cut into 1-inch pieces
2 pounds shrimp, peeled, deveined

Steps:

Bring water and beer to a boil in a stockpot. Add peppercorns and crab boil seasoning. Add corn, celery, onion and potato and cook 12 to 15 minutes. Add sausage and shrimp and cook 15 minutes more. Serve in bowls with cooking broth.

FROGMORE STEW

Frogmore Stew image

Provided by Food Network

Categories main-dish

Time 43m

Yield 8 servings

Number Of Ingredients 6

Ingredients

3 tablespoons shrimp and crab boil
3 tablespoons salt
1 1/2 gallons water
2 pounds hot smoked link sausage, cut into 2-inch pieces
12 ears freshly shucked corn, broken into 3 to 4-inch pieces
4 pounds fresh shrimp

Steps:

In a large stockpot, add the shrimp boil and salt to the water and bring to a boil. Add the sausage and boil, uncovered, for 5 minutes. Add the corn and count 5 minutes. Add the shrimp and count 3 minutes. Do not wait for the liquid to come to a boil when timing the corn and shrimp. Drain immediately and serve.

FROGMORE STEW

Frogmore Stew image

Frogmore Stew, often called a Lowcountry boil, is open to great variation. The essentials are the freshest shrimp you can find, preferably from the southeastern Atlantic coast or the Gulf of Mexico. You will also need kielbasa or similar sausage, and corn on the cob. Ben Moïse, a South Carolinian who has been making it the same way more than 30 years, insists on only those three ingredients, and employs frozen three-inch cobs from the supermarket. Fresh corn works as well, and you can add new potatoes, onions or other vegetables for "gilding the lily," as he says. Serve the stew with beer, coleslaw and a ketchup-based cocktail sauce heavy with horseradish and lemon. This recipe can easily be adjusted for more or fewer people.

Provided by Kim Severson

Time 20m

Yield 6 servings

Number Of Ingredients 4

Ingredients

6 ears fresh corn on the cob, or 12 3-inch frozen cobettes
1 1/2 cups Old Bay or other commercial shrimp boil seasoning
2 pounds kielbasa or similar sausage (about 5 ounces per person)
2 1/2 pounds fresh 36- to 40-count shrimp in the shell, heads removed (about 6 ounces per person)

Steps:

If using fresh corn, shuck and remove silks. Trim ends and break into halves. If using cobettes, keep frozen until cooking.
Fill a pot with water; it should be large enough to hold twice the volume of water as of ingredients. Add 1 cup of the seasoning and bring to a boil.
Add the sausage and corn, stir and bring back to a boil. Cook for 8 minutes. Add the shrimp and cook for 2 1/2 minutes, whether the water is boiling or not. Drain and then pour the shrimp, corn and sausage into a large bowl or onto an outdoor table covered with newspaper, sprinkling evenly with the remaining seasoning.

Nutrition Facts : @context http, Calories 777, UnsaturatedFat 25 grams, Carbohydrate 47 grams, Fat 44 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 14 grams, Sodium 2223 milligrams, Sugar 2 grams, TransFat 0 grams

FROGMORE STEW

Frogmore Stew image

This dish is the embodiment of a chowder-style Southern fish stew, packed with shrimp, scallops, potatoes, corn, and more.

Provided by Alexander Smalls

Categories Dinner Poach Stew Seafood Shellfish Shrimp Scallop Potato Corn Celery Sausage Summer Juneteenth

Yield Serves 8-10

Number Of Ingredients 15

Ingredients

12 to 14 cups water, fish stock, or seafood stock
4 bay leaves
¼ cup plus 2 tablespoons Old Bay seasoning
1 cup chopped celery
1 cup chopped onions
½ cup whole peeled garlic cloves
3 whole bird's-eye chiles
1 pound small red potatoes, scrubbed, or 6 purple yams, cut into 2-inch chunks
1 pound smoked hot sausage links or chicken sage sausage, cut into 2-inch pieces
6 ears corn, shucked and quartered
2 pounds shell-on large shrimp
2 pounds shelled scallops
1 cup dry white wine
Salt and pepper
Coarsely chopped fresh cilantro, for garnish

Steps:

In a large stockpot, combine 12 cups of the water or stock, the bay leaves, Old Bay, celery, onions, garlic, and chiles and bring to a boil over high heat. Add the potatoes and cook until tender, about 15 minutes.
Add the sausage and cook until heated through, about 5 minutes. Add the corn and cook until just tender, about 3 minutes. Stir in the shrimp, scallops, and wine and cook until the shrimp are cooked through, about 4 minutes. Season with salt and pepper and pour the stew into a large serving bowl. For more casual gatherings, serve directly from the pot on the stove. Garnish each serving with cilantro and serve immediately.

FROGMORE STEW

Frogmore Stew image

This picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of the two low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won't disappoint! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

16 cups water
1 large sweet onion, quartered
3 tablespoons seafood seasoning
2 medium lemons, halved, optional
1 pound small red potatoes
1 pound smoked kielbasa or fully cooked hot links, cut into 1-inch pieces
4 medium ears sweet corn, cut into thirds
2 pounds uncooked medium shrimp, peeled and deveined
Seafood cocktail sauce
Melted butter
Additional seafood seasoning

Steps:

In a stockpot, combine water, onion, seafood seasoning and, if desired, lemons; bring to a boil. Add potatoes; cook, uncovered, 10 minutes. Add kielbasa and corn; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add shrimp; cook 2-3 minutes longer or until shrimp turn pink., Drain; transfer to a bowl. Serve with cocktail sauce, butter and additional seasoning.

Nutrition Facts : Calories 369 calories, Fat 18g fat (6g saturated fat), Cholesterol 175mg cholesterol, Sodium 751mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.

FROGMORE STEW TWO

Frogmore Stew Two image

A southern dish, whose origins come from South Carolina. It is perfect for get togethers and company as there is a little something in this dish for everyone. The spicy sausage adds flavor to the vegetables and the seasoning really enhances the shrimp in this dish. It is quick, easy and delicious!

Provided by Dawn399

Categories Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

8 cups water
1/8 cup Old Bay Seasoning
2 lbs small red potatoes
1 lb spicy smoked link sausage (cut into 1 1/2 inch pieces)
3 ears fresh corn (cut into thirds)
2 lbs large shrimp (unpeeled)
1/4 cup butter (cut into pieces)
seasoning salt
seafood cocktail sauce

Steps:

Put water into large pot and add Old Bay seasoning salt.
Bring to a boil and add potatoes.
Boil them for 10 minutes.
Add sausage and corn and boil for 10-15 minutes minutes.
Add shrimp and cook only 3-4 minutes.
Drain and put corn, potatoes, sausage and shrimp in a large dish.
You will completely drain and serve vegetables and meat without broth.
Add butter and lightly season to taste.
Serve shrimp with cocktail sauce.

FROGMORE STEW

Frogmore Stew image

I've been using this recipe for over 20 years, ever since I moved to South Carolina. It can be adjusted to serve any number. Allow 2 tablespoons of seasoning per quart of water. If you cannot find hot smoked sausage, use another smoked sausage such as kielbasa and add crushed hot red pepper to the pot.

Provided by Shirley

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 40m

Yield 12

Number Of Ingredients 6

Ingredients

6 quarts water
¾ cup Old Bay Seasoning TM
2 pounds new red potatoes
2 pounds hot smoked sausage links, cut into 2 inch pieces
12 ears corn - husked, cleaned and quartered
4 pounds large fresh shrimp, unpeeled

Steps:

Bring water and Old Bay Seasoning to boil in a large stockpot.
Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 39.1 g, Cholesterol 298.9 mg, Fat 15.5 g, Fiber 5.2 g, Protein 52.6 g, SaturatedFat 4.6 g, Sodium 2732.6 mg, Sugar 4.6 g

GOOD OLE' SOUTHERN FROGMORE STEW

Good Ole' Southern Frogmore Stew image

This is comfort food for any true Southerner. Includes shrimp, potatoes, fresh corn and smoked sausage.

Provided by RAdams

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 1h5m

Yield 4

Number Of Ingredients 11

Ingredients

3 quarts water
1 lemon, halved
1 medium onion, halved
2 cloves garlic, smashed
coarse salt to taste
1 (3 ounce) package dry crab boil
1 ½ pounds medium red potatoes, scrubbed
1 pound smoked sausage, cut into 1 inch pieces
4 ears fresh corn, shucked and broken in half
1 ½ pounds unpeeled, large fresh shrimp
½ cup butter, melted

Steps:

Bring the water to a boil in a very large pot. Squeeze the lemon juice into the water, then throw in the halves. Add the onion, garlic, salt and crab boil. Reduce heat to a simmer, cover, and cook for about 10 minutes.
Add the potatoes and sausage; cover and simmer for 20 minutes. Add the corn and cook for 10 minutes. Remove from the heat and stir in the shrimp. Let sit covered for 5 minutes or until shrimp are pink. Drain, and serve with melted butter for dipping. Broth may be reserved and reused for cooking rice or other soups.

Nutrition Facts : Calories 1037.1 calories, Carbohydrate 51.8 g, Cholesterol 397 mg, Fat 63.3 g, Fiber 5.9 g, Protein 66.6 g, SaturatedFat 28.2 g, Sodium 2644.1 mg, Sugar 8.3 g

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