Description[]
Source: FARMHOUSE FAMILY DINNERS - Taste of Home Magazine
This picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It’s commonly dubbed Frogmore stew or Beaufort stew in recognition of both of the low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won’t disappoint! - Taste of Home Test Kitchen
Ingredients[]
- 16 cups water
- 1 large sweet onion, quartered
- 3 Tbsp. seafood seasoning
- 2 medium lemons, halved, optional
- 1 lb. small red potatoes
- 1 lb. smoked kielbasa or fully cooked hot links, cut into 1-in. pieces
- 4 medium ears sweet corn, cut into thirds
- 2 lbs. uncooked medium shrimp, peeled and deveined
- Seafood cocktail sauce
- Melted butter
- Additional seafood seasoning
Directions[]
- In a stockpot, combine water, onion, seafood seasoning and, if desired, lemons; bring to a boil.
- Add potatoes; cook, uncovered, 10 minutes.
- Add kielbasa and corn; return to a boil.
- Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender.
- Add shrimp; cook 2-3 minutes longer or until shrimp turn pink.
- Drain; transfer to a bowl.
- Serve with cocktail sauce, butter and additional seasoning.
YIELD: 8 SERVINGS