Recipe of the Week, July 14: Frogmore Stew
Frogmore Stew is considered a classic Low Country South Carolina dish. This dish is also know as Low-Country boil and Beaufort Stew. The dish gets its name from a place that has only a post office on one side of the road and a two-story white country store on the other. Frogmore is the mailing address for the residents of St. Helena Island just off the South Carolina coast.
Beaufort historian, Gerhard Spieler believes that the recipe was the invention of local shrimpers who used whatever food items they had on hand to make a stew. Richard Gay of Gay Seafood Company also claimed to have invented Frogmore Stew. On National Guard duty in Beaufort in the 1960s, he was preparing a cookout of leftovers for his fellow guardsmen and he brought the recipe home to the community of Frogmore with him, putting out copies of the recipe at his seafood market and selling all the necessary ingredients. Frogmore Stew has become a current favorite at some fancy restaurants in Charleston and some of the resorts along the Carolina coast.
Yields: 8 servings
Prep time: 10 min
Cook time: 15 min
1 1/2 gallons water
Juice of one (1) lemon
Salt to taste
3 tablespoons Old Savannah Seasoning or can use Old Bay Seasoning
2 pounds new red potatoes
2 pounds sausage (kielbasa, etc.), cut into 1/2-inch slices 10 to 12 ears of corn on the cob, broken into 3-inch pieces
4 pounds uncooked shrimp in shell
In a large stock pot over medium-high heat, add the water, lemon, salt, and Old Bay Seasoning; bring to a boil. Add potatoes and cook for 15 minutes for small potatoes, 2 for larger.
Add sausage and gently boil, uncovered, five minutes. Add corn and cook and continue cooking an additional five minutes (begin timing immediately, don't wait until water is boiling).
Add shrimp and cook and additional three minutes longer. Remove from heat, drain immediately, and serve.