Frogmore Stew
This is the basic Frogmore Stew recipe I've been making for the past 10 years. It was a staple of my life when I lived in Frogmore and always reminds me of life on a coastal island.
This is the basic Frogmore Stew recipe I've been making for the past 10 years. It was a staple of my life when I lived in Frogmore and always reminds me of life on a coastal island.
- Carbohydrate 103.148488766644 g
- Cholesterol 92.2304485666667 mg
- Fat 45.5366420182986 g
- Fiber 12.0510002894815 g
- Protein 31.9397886436538 g
- Saturated Fat 14.701719139934 g
- Serving Size 1 1 Serving (834g)
- Sodium 1302.90629997132 mg
- Sugar 91.0974884771629 g
- Trans Fat 6.56994425762268 g
- Calories 938 calories
Step-by-step
- Add beer, Old Bay seasoning and water to large pot until half full and bring to a boil.
- Add potatoes and boil 10 minutes
- Add sausage and boil 10 minutes
- Add corn and boil 10 minutes
- Add Shrimp and turn off the burners and stir for approximately 2-3 minutes or until all shrimp are pink.
- Drain and pour into a large pan for serving.
Swapping standard tap water entirely for a dry cider instead of beer alters the balance of the broth significantly, introducing a sharper malic acid that cuts through the heavy fat of the smoked sausage. Achieving success with this dish depends entirely on staggered cooking times rather than dumping everything into the pot at once. Dense root vegetables require a head start because boiling starches take longer to soften than delicate proteins. Start by boiling the redskin potatoes for ten full minutes before introducing any other components. Adding the smoked sausage next allows the rendered pork fat to infuse the rolling boil with deep flavor before the corn enters the equation. Every ingredient has a precise density threshold, which dictates its exact placement in the timeline. Corn ears require ten minutes of boiling to cook through without losing their snappy texture. Shrimp cook almost instantly in residual heat, so turning off the burners immediately after adding them prevents rubbery seafood. Stirring the crustaceans for precisely three minutes until they turn fully pink ensures an opaque, tender interior. Overcooking shrimp remains the single most common error cooks make, typically caused by leaving the heat source active during the final addition. Drain the entire pot thoroughly through a colander before dumping the contents onto a newspaper-lined table for service.
