Credit: Adobe Stock
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
8 Servings
If you’re on the hunt for a recipe that’s built for groups and far from fussy, this Lowcountry boil is perfect. You get shrimp, smoky sausage, sweet corn, and potatoes in one big, steamy stew.
Back on the East Coast, I’ve seen this style of meal show up at beach rentals and backyard parties. It’s also the kind of dinner that feels complicated until you look at the ingredients and steps below (it’s really simple).
Like most dishes, the seasoning does most of the talking; old Bay, lemon, garlic, and onion. Explore this classic South Carolina one-pot boil recipe below.
Frogmore Stew Ingredients
- 4 quarts of water
- 1/4 cup of Old Bay seasoning
- 2 lemons (halved)
- 4 garlic cloves (smashed)
- 1 large onion (quartered)
- 2 lbs of small red potatoes (halved if large)
- 2 lbs of smoked sausage (kielbasa, cut into 2-inch pieces)
- 6 ears of fresh corn (shucked and halved)
- 2 lbs of large shrimp (shell-on, deveined)
- 1 tbsp of salt
- Cocktail sauce or melted butter (for serving)
Frogmore Stew Instructions
- Fill a large stockpot with water.
- Add Old Bay, lemons, garlic, onion, and salt.
- Bring it to a boil over high heat.
- Drop in the potatoes and keep the pot uncovered. Cook for about 10 minutes, until the potatoes are fork-tender, not falling apart.
- Add the sausage and corn.
- Bring it back to a strong boil and cook another 10 minutes, steady bubbling is what you’re after.
- Slide in the shrimp, then turn off the heat right away.
- Let the pot stand for 2 to 3 minutes, just until the shrimp turns pink. Overcooked shrimp get rubbery fast.
- Pour everything into a colander to drain, then spread it out on a large platter or tray.
- Serve with cocktail sauce or melted butter, plus extra lemon.
Nutrition
Calories: 480cal
Carbohydrate: 38g
Protein: 35g
Fat: 22g
Cholesterol: – -mg
Sodium: 1200mg