South Carolina is home to our latest Traveling Taste Buds recipe. This time, we are sharing the recipe for Frogmore Stew (and no, there are no frogs in this stew). Frogmore Stew originated in a small Lowcountry fishing community on St. Helena Island named Frogmore, near Beaufort and Hilton Head. It’s also sometimes called Lowcountry boil or Beaufort stew. It is a one-pot meal of shrimp, corn on the cob, new potatoes and smoked sausage. The four ingredients are the basics, but sometimes live blue crab or stone crab claws are added, as well as onion. Seasonings usually include seafood seasoning of your choice, beer and hot sauce.
South Carolina AKA the Palmetto State has 187 miles of coastline and beaches. Whether you are a beach lover or you love to fish, go crabbing or shrimping, you will be able to do it all in South Carolina. The proximity to the coast means that seafood is a way of life.
South Carolina’s Lowcountry and coastal towns host local seafood festivals throughout the spring, summer and fall. From iconic spots like Hilton Head Island and Charleston to hidden gems like Yemassee, Port Royal and Little River, the festival offerings range from fresh-caught shrimp and classic Lowcountry boil, to blue crab and oysters any way you like them.
Now that you are hungry – it’s time to try making Frogmore Stew!
The recipe below serves about six, but it’s easy to adjust. Just allow about 1/2 pound of shrimp and about 1/4 pound of sausage per person, and several potatoes and pieces of corn.
Several bottles of beer and some water
1/2 cup of preferred seafood seasoning
Hot sauce to taste
15 new potatoes, unpeeled
4 ears of fresh corn, shucked, silk removed and broken into 2- or 3-inch pieces
1 (16-ounce) package smoked or Kielbasa sausage, cut into one-inch pieces, browned and then drained on paper towels
3 pounds of large fresh shrimp, in shells
- In a large pot, mix beer and water and season with your choice of seafood seasoning and hot sauce.
- Bring to a boil and add the potatoes.
- Cook for about 15 minutes.
- Add the corn and sausage.
- Cook for about 5 more minutes.
- Add the shrimp and cook just until they are pink, probably less than 5 minutes.
- Serve with lemon slices and cocktail sauce.
Recipe is courtesy of discoversouthcarolina.com.