Every coastal town seems to have their own version of a seafood feast. There’s clam bakes, crab boils and shrimp fests … but in Charleston, they call it Frogmore Stew. With a heavy-handed sprinkle of OLD BAY, jumbo shrimp and freshly shucked sweet yellow corn are cooked to tender perfection. Best enjoyed on paper plates, over newspaper covered picnic tables, with your favorite ice-cold brew.
15m
PREP TIME
30m
COOK TIME
9
INGREDIENTS
Every coastal town seems to have their own version of a seafood feast. There’s clam bakes, crab boils and shrimp fests … but in Charleston, they call it Frogmore Stew. With a heavy-handed sprinkle of OLD BAY, jumbo shrimp and freshly shucked sweet yellow corn are cooked to tender perfection. Best enjoyed on paper plates, over newspaper covered picnic tables, with your favorite ice-cold brew.
15m
PREP TIME
30m
COOK TIME
9
INGREDIENTS
Ingredients 8 (large) Servings
- 4 quarts (16 cups) water
- 1 can (12 ounces) beer, such as Flying Dog® Dead Rise OLD BAY® Gose (optional)
- 1/2 cup OLD BAY® Classic Seafood Seasoning
- 2 tablespoons salt
- 8 medium red potatoes, quartered
- 2 large onions, cut into wedges
- 2 pounds lean smoked sausage, cut into 2-inch pieces
- 8 ears fresh corn, shucked and halved crosswise
- 4 pounds jumbo (21 to 25 count) shrimp, shells on
INSTRUCTIONS
- 1 Bring water, beer, OLD BAY and salt to boil in 12-quart stockpot on high heat. Add potatoes and onions. Cook 8 minutes. Add smoked sausage. Cook 5 minutes. Add corn. Cook 7 minutes.
- 2 Stir in shrimp. Cook 4 minutes or just until shrimp turn pink.
- 3 Drain cooking liquid. Pour contents of pot into large serving bowl or platter or mound on paper-covered table. Sprinkle with additional OLD BAY Seasoning if desired.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
