Frogmore Stew
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Photo courtesy of Piggly Wiggly Carolina, Inc.
Frogmore Stew is considered a classic Lowcountry 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. Check out my Shrimp Recipes for more great cooking ideas. Also check out Purchasing, Deveining, Cooking, Brining, and Etiquette of Shrimp. Frogmore Stew
1 1/2 gallons water
In a large stock pot, add the water, lemon, salt, and Old Bay Seasoning; bring to a boil. Add sausage and gently boil, uncovered, five minutes. Add corn and cook an additional five minutes (begin timing immediately, don't wait until water is boiling). Add shrimp and cook three minutes longer. Remove from heat, drain immediately, and serve. Yields 8 servings.
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