Prep 10 mins
Cook 30 mins
There are several versions of the famous "Frogmore Stew" but this is one that I have been making for ages. We call it "Company Stew" or "Shrimp Boil because it makes alot and is always enjoyed. I can't recall where I got this recipe, but it's my favorite. The garlic and lemons add and extra zip to this dish. Get out the napkins..... Note: The whole process-- start to finish -- takes 40 minutes. Follow with a green salad... then watermelon. Your Company will love this.
- 3 quarts water
- 1⁄2 cup Old Bay Seasoning (amount is correct)
- 3 medium onions, quatered from stem to root
- 4 garlic cloves, smashed
- 2 lemons, halved
- 4 lbs small red potatoes, scrubbed
- 2 lbs kielbasa, cut into 16 slices
- 4 yellow corn on the cob, halved
- 4 ears white corn, halved
- 4 lbs unpeeled shrimp (21-25 count)
- lemon wedge, to serve
- melted butter, to serve
- Place 3-quarts of water into a large kettle or stockpot. Add onions, garlic, Old Bay seasoning and salt to taste. Squeeze lemon juice into the stock, then toss lemon halves into the pot.
- Bring to a boil over medium heat. Add potatoes and kielbasa; return to a boil. Cover pan partially with lid. Reduce heat and simmer, cooking until potatoes are just tender, 20 minutes.
- Add corn; increase heat to medium-high and cook, covered, until tender, about 5 minutes longer.
- Serve seafood, sausage and veggies on one or two large platters, with lemon wedges and small bowls of melted butter for dipping.