Jos Frogmore Stew Shrimp Boil Louisiana Style Recipes
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
JO'S FROGMORE STEW - SHRIMP BOIL LOUISIANA STYLE
Wonderful 4th of July tradition at our home. This feeds so many people and can easily be doubled or tripled. I have made this several times on top of the kitchen stove instead of outside on the propane cooker. This is an old Southern Living recipe that I have been making for years. You can easily substitute ingredients, this summer I couldn't find crab legs, so I added several pounds of clams....it was wonderful. The type of sausage is up to you. It's a beautiful dish, and the presentation is just amazing. Serve with hot garlic bread and a lot of napkins.
Provided by Jb Tyler
Categories One Dish Meal
Time 1h30m
Yield 12 , 12 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large container of a propane cooker halfway with water; add 1/4 cup of Old Bay seasoning. Bring to a boil, (following manufacturer's instructions. ) Add potatoes, return to a boil, and cook 10 minutes. Add onions, sausage, corn; return to a boil and cook 10 minutes or until potatoes are tender. Add shrimp; cook 3 to 5 minutes or until shrimp turns pink. Remove with a slotted spoon, or tongs onto a serving platter or traditionally - a newspaper-lined table! Serve with additional Old Bay seasoning and cocktail sauce. and lemon wedges.
- Note: This Frogmore Stew may easily be cooked indoors in a large Dutch oven on a regular cooktop.
Nutrition Facts : Calories 574.6, Fat 23.3, SaturatedFat 7.3, Cholesterol 272.2, Sodium 2188.1, Carbohydrate 42, Fiber 5.2, Sugar 5.4, Protein 48.6
FROGMORE STEW ( HOT SAUSAGE AND SHRIMP )
This is a Southern Special Recipe. The original for this one came from Nathalie Dupree. I've changed it quite a bit. Enjoy
Provided by Diana Adcock
Categories Stew
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a heavy stockpot brown sausage until done.
- Remove sausage.
- Add the 5 quarts of water and bring to a boil over high heat.
- Add the spuds, garlic and onions and return to a boil.
- Cover and cook for 15 minute.
- Add the sausage, hot peppers, lemons, old bay, parsley and vinegar.
- Cover and simmer 15 min longer.
- Add the salt, pepper and corn and bring back to a boil.
- Add the tabasco and the shrimp and poach until the shrimp are done-no more than 5 minute.
- Remove the lemon halves and the tied parsley.
- This parts up to you.
- You can ladle out the shrimp, sausage and veg and serve on a plate-broth in a bowl, or you can reserve the broth for something else, or you can serve together.
- All in all I think the best way is strained, served on paper plates set on newspaper so you have somewhere to put the shells and cobs.
Nutrition Facts : Calories 1430.6, Fat 56.2, SaturatedFat 18, Cholesterol 615.5, Sodium 3223.5, Carbohydrate 127.7, Fiber 17.8, Sugar 20.6, Protein 116.5
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