Beaufort Stew - Edisto Style

Recipe by BeachGirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
  • Generous Serving per person
  • 12
    ounces large shrimp, unpeeled
  • 2 -3
    frozen niblet ears of corn or 1 1/2 ears fresh corn, shucked
  • 4 -5
    ounces kielbasa or 4 -5 ounces smoked sausage, cut in 2 inch pieces
  • 1
    teaspoon Old Bay Seasoning, more to taste
  • OPTIONAL
  • 2
    small red potatoes, unpeeled (optional)
  • 1
    frozen snow crab legs, cluster (if used, reduce shrimp to 6-8 ounces per person) (optional)
  • crushed red pepper flakes, if you like it hot (optional)
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DIRECTIONS

  • Fill a large pot half-full of water.
  • Bring it to a boil and add Old Bay seasoning and the sausage.
  • Bring back to boil and cook about 10 minutes.
  • Add ears of corn and bring to boil again.
  • If adding potatoes, add them with the corn.
  • Cook about 10 minutes.
  • If adding frozen crab legs, add them next.
  • Bring mixture back to a boil and immediately add the shrimp, cooking just until the shrimp turn pink.
  • Remove pot from burner.
  • Immediately drain pot and spoon mixture into large serving bowls.
  • Serve with cocktail sauce, saltine crackers and plenty of napkins, hand towels or paper towels.
  • This is always served as a casual meal because each person peels his own shrimp and it can get messy, but everyone enjoys it.
  • For large groups, we usually cook it outside in a huge pot over an open gas burner, like a King Kooker.
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