The City Magazine Since 1975

Frogmore Stew

<p>The folks at Gay Fish Company on St. Helena Island near Beaufort claim to have created the first recipe for this seafood boil decades ago. They share printed copies of it at their old-school shrimp boat docks and seafood store. Here it is, verbatim:  <br /> <em>(Serves 5 to 6)</em></p>
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INGREDIENTS: 

3 lbs. medium shrimp (40-50 per lb.)
1/4 lb. butter
2 lbs. Mild Hillshire Sausage
5 ears corn
2 lbs. medium new red potatoes
1 large onion
4 Tbs. Old Bay Seasoning or 1 bag of Crab Boil
4 tsp. salt
6-8 qt. pot or larger
1 large spoon with holes

 

DIRECTIONS: 

Fill pot half full of water. Add butter, salt, crab boil (or Old Bay Seasoning), pieces of sausage, and onion. Bring to a boil. Add corn and potatoes. Stir and bring to a boil for four minutes. Add shrimp and stir for four to six minutes, or until shrimp start to float to the top of water. Turn stove off and let ingredients set for four minutes. Drain and place ingredients in a large bowl. Serve with hot butter dip or seafood sauce.