Recipes · Fish & Seafood · Main Dishes
Frogmore Stew
- Chef / source
- John Martin Taylor
- Issue
- Summer Guide 2016
Ingredients
(Serves 8)
3 Tbs. shrimp boil seasoning, such as Old Bay, plus 3 Tbs. salt
1½ gal. water
2 lbs. hot smoked link sausage, cut into two-inch pieces
12 ears freshly shucked corn, broken into three- to four-inch pieces
4 lbs. shrimp (headed, shell on)
Method
In a large stockpot, add the seasonings to the water and bring to a boil. Add the sausage and boil, uncovered, for five minutes. Add the corn and count five minutes. Add the shrimp and count three minutes. (Don’t wait for the liquid to return to a boil before timing the corn and shrimp.) Drain immediately and serve.
“Reprinted from Hoppin’ John’s Lowcountry Cooking: Recipes and Ruminations from Charleston and the Carolina Coastal Plain by John Martin Taylor. Twentieth Anniversary Edition, copyright 2012 by John Martin Taylor. Published by The University of North Carolina Press. Purchase Hoppin’ John’s Lowcountry Cooking at https://hoppinjohns.com/index.php?page=shop.product_details&flypage;=flyp... (opens in a new tab)
