Best Frogmore Stew For 30 People Recipes
GOOD OLE' SOUTHERN FROGMORE STEW
This is comfort food for any true Southerner. Includes shrimp, potatoes, fresh corn and smoked sausage.
Provided by RAdams
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Bring the water to a boil in a very large pot. Squeeze the lemon juice into the water, then throw in the halves. Add the onion, garlic, salt and crab boil. Reduce heat to a simmer, cover, and cook for about 10 minutes.
- Add the potatoes and sausage; cover and simmer for 20 minutes. Add the corn and cook for 10 minutes. Remove from the heat and stir in the shrimp. Let sit covered for 5 minutes or until shrimp are pink. Drain, and serve with melted butter for dipping. Broth may be reserved and reused for cooking rice or other soups.
Nutrition Facts : Calories 1037.1 calories, Carbohydrate 51.8 g, Cholesterol 397 mg, Fat 63.3 g, Fiber 5.9 g, Protein 66.6 g, SaturatedFat 28.2 g, Sodium 2644.1 mg, Sugar 8.3 g
FROGMORE STEW
I've been using this recipe for over 20 years, ever since I moved to South Carolina. It can be adjusted to serve any number. Allow 2 tablespoons of seasoning per quart of water. If you cannot find hot smoked sausage, use another smoked sausage such as kielbasa and add crushed hot red pepper to the pot.
Provided by Shirley
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Bring water and Old Bay Seasoning to boil in a large stockpot.
- Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 39.1 g, Cholesterol 298.9 mg, Fat 15.5 g, Fiber 5.2 g, Protein 52.6 g, SaturatedFat 4.6 g, Sodium 2732.6 mg, Sugar 4.6 g
FROGMORE STEW
This dish is the embodiment of a chowder-style Southern fish stew, packed with shrimp, scallops, potatoes, corn, and more.
Provided by Alexander Smalls
Categories Dinner Poach Stew Seafood Shellfish Shrimp Scallop Potato Corn Celery Sausage Summer Juneteenth
Yield Serves 8-10
Number Of Ingredients 15
Steps:
- In a large stockpot, combine 12 cups of the water or stock, the bay leaves, Old Bay, celery, onions, garlic, and chiles and bring to a boil over high heat. Add the potatoes and cook until tender, about 15 minutes.
- Add the sausage and cook until heated through, about 5 minutes. Add the corn and cook until just tender, about 3 minutes. Stir in the shrimp, scallops, and wine and cook until the shrimp are cooked through, about 4 minutes. Season with salt and pepper and pour the stew into a large serving bowl. For more casual gatherings, serve directly from the pot on the stove. Garnish each serving with cilantro and serve immediately.
LOW COUNTRY BOIL
Ideal for camping and relaxing trips to the beach, this crowd-pleasing low country boil includes a combination of shrimp, crab, sausage, corn and potatoes. -Mageswari Elagupillai, Victorville, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine the water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer until potatoes and corn are tender, 10-12 minutes longer., Meanwhile, in a small skillet, heat oil. Add the garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute., Stir the shrimp, crab legs and garlic mixture into the stockpot; cook until shrimp and crab turn pink, 4-6 minutes. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice.
Nutrition Facts : Calories 500 calories, Fat 20g fat (5g saturated fat), Cholesterol 212mg cholesterol, Sodium 1318mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 5g fiber), Protein 40g protein.
FROGMORE STEW
Steps:
- In a large stockpot, add the shrimp boil and salt to the water and bring to a boil. Add the sausage and boil, uncovered, for 5 minutes. Add the corn and count 5 minutes. Add the shrimp and count 3 minutes. Do not wait for the liquid to come to a boil when timing the corn and shrimp. Drain immediately and serve.
FROGMORE STEW
Frogmore Stew, often called a Lowcountry boil, is open to great variation. The essentials are the freshest shrimp you can find, preferably from the southeastern Atlantic coast or the Gulf of Mexico. You will also need kielbasa or similar sausage, and corn on the cob. Ben Moïse, a South Carolinian who has been making it the same way more than 30 years, insists on only those three ingredients, and employs frozen three-inch cobs from the supermarket. Fresh corn works as well, and you can add new potatoes, onions or other vegetables for "gilding the lily," as he says. Serve the stew with beer, coleslaw and a ketchup-based cocktail sauce heavy with horseradish and lemon. This recipe can easily be adjusted for more or fewer people.
Provided by Kim Severson
Time 20m
Yield 6 servings
Number Of Ingredients 4
Steps:
- If using fresh corn, shuck and remove silks. Trim ends and break into halves. If using cobettes, keep frozen until cooking.
- Fill a pot with water; it should be large enough to hold twice the volume of water as of ingredients. Add 1 cup of the seasoning and bring to a boil.
- Add the sausage and corn, stir and bring back to a boil. Cook for 8 minutes. Add the shrimp and cook for 2 1/2 minutes, whether the water is boiling or not. Drain and then pour the shrimp, corn and sausage into a large bowl or onto an outdoor table covered with newspaper, sprinkling evenly with the remaining seasoning.
Nutrition Facts : @context http, Calories 777, UnsaturatedFat 25 grams, Carbohydrate 47 grams, Fat 44 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 14 grams, Sodium 2223 milligrams, Sugar 2 grams, TransFat 0 grams
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