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Frogmore Stew is actually not a stew and it contains NO Frogs!
Frogmore Stew is considered a classic Low Country South Carolina dish. This dish is also know as Low-Country boil, Tidewater Boil, and Beaufort Boil. Frogmore Stew gets it’s 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. The town was named by John Grayson, and early owner, named after his ancestral English country estate in England.
Every coastal town seems to have their own version of this seafood boil. Frogmore Stew features two main ingredients, fresh shrimp and freshly-shucked yellow corm, but most anything that is good boiled (such as crabs, redskin potatoes, and even crawfish) can be added. Frogmore Stew actually reminds me of a Louisiana Crawfish Boil. One thing I do know for sure is the fact that it is good!
Frogmore Stew has become a current favorite at some fancy restaurants in Charleston and some of the resorts along the Carolina coast. This seafood boil is usually served on paper plates around newspaper-covered picnic tables outdoors, with plenty of ice-cold beer.
Photo courtesy of Piggly Wiggly Carolina, Inc.
History of Frogmore Stew:
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.
Check out my Shrimp Recipes for more great cooking ideas. Also check out Purchasing, Deveining, Cooking, Brining, and Etiquette of Shrimp.
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Frogmore Stew Recipe: