Frogmore Stew Recipe - Cooking Index
Frogmore Stew Recipe - Cooking Index
This Low country classic is casual summer eating at its best. Halve or double the recipe depending on the number of diners; spread out newspapers on the table and put a bowl in the middle for tossing the shrimp shells as you peel and eat them. Have some crusty bread for dunking in the spicy liquid.
Courses: Soup| 4 | Water | |
| 2 teaspoons | 10ml | Salt |
| 4 tablespoons | 60ml | Old Bay seasoning |
| 1 teaspoon | 5ml | Red pepper flakes |
| 2 | Celery ribs - cut 2" pieces (optional) | |
| 4 | Or 8 small red-skinned potatoes (medium) | |
| 4 | Corn ears - husks and silks | |
| Removed and ears cut in half | ||
| 3/4 lb | 340g / 11oz | Chorizo or other spicy smoked sausage - cut 2" lengths |
| 2 lbs | 908g / 32oz | Large shrimp - peeled or unpeeled |
In an extra-large stockpot over high heat, combine the water, salt, Old Bay, red pepper flakes and celery. Bring to a boil; cook for 5 minutes. Skim and discard any foam that rises to the top.
Add potatoes and cook just until fork-tender, 10 to 20 minutes depending on size of potatoes. Add corn and sausage; cook 3 to 5 minutes longer. Add shrimp and cook until pink and opaque.
Serve in shallow bowls with some of the spicy liquid, if desired, for dunking bread.
This recipe yields 4 servings.
Source:
Susan Wolfe on the http://www.eclix.net Food BB
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