Prep 30 mins
Cook 2 hrs
Here is a low carb version of a lowcounrty favorite. Come October in the South Carolina lowcountry, when the shrimp season overlaps high blue crab season, it's time to make Frogmore Stew! Named for Frogmore, South Carolina, a town of about ten thousand people in the low-lying wetlands between Beaufort and St. Helena Island, this stew quite literally seems to have emerged from the marshes: it puts shrimp and crab front-and-center, and it's often served by outdoorsy characters, at hunting stations, fish shacks, and boatyards. And more than any other stew, Frogmore (which is also sometimes referred to as Lowcountry Boil) lives up to the spirit of one-pot dining, with whole, shell-on shrimp, split crabs, corn-on-the-cob, and smoked sausages bobbing around in a richly-concentrated shellfish broth.
- Use a big, 20-gallon pot filled to about half full of water.
- Bring water to a boil.
- Add sausage, potatoes and seasoning in water and let boil for about 10 minutes or so.
- Put the corn in and bring back to a boil.
- Then put the crabs in and bring back to a boil.
- Finally, add the shrimp, and when the water comes back to a boil, pour off water.
- Enjoy and it will be messy!
It's mid-winter here on the East Coast. We live in Maryland and although this is a true South Carolina dish, we share the same delights of the bay & ocean. So back to the cold, it's the coldest it's been in years, probably a decade here on the farm, but I managed to bring the good-ol-summa time right back into our life! I just did the whole thing inside, a big kettle bubbling, boiling with potatoes, kielbasa, and crab. Oh the aroma! I followed this exactly, except I didn't break the crabs, I just plunked them in whole with Old Bay Seasoning, (the full amount - A MUST!!) Everything combined bubbled, and served. Right down to the newspaper. Go ahead, try this, it's the easiest and best taste you will ever have! Thanks for posting! Made for *January Soup* Diabetic Forum January 2010