Frogmore Stew -Low Carb
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.
- Ready In:
- 2hrs 30mins
- 2 lbs kielbasa, cut in one-inch sections
- 1 lb small red potato, scrubbed
- 4 ears fresh corn, cut in fourths
- 1⁄4 bushel live blue crab
- 3 lbs fresh shrimp, headed
- 0.25 (6 ounce) can Old Bay Seasoning
- 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!
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Low Country Boil does not have potatoes, Frogmore Stew has potatoes History of Frogmore Stew: Beaufort historian, Gerhard Spieler believes that the recipe was the invention of local shrimpers who used whatever food items they had on hand to make a stew. Richard Gay of Gay Seafood Company also claimed to have invented Frogmore Stew. On National Guard duty in Beaufort in the 1960s, he was preparing a cookout of leftovers for his fellow guardsmen and he brought the recipe home to the community of Frogmore with him, putting out copies of the recipe at his seafood market and selling all the necessary ingredients. There are many other interesting stories about Frogmore Stew. FROGMORE STEW HAS POTATOES Low Country Boil doesn't My friends come together annually in South CAROLINA and prepare the Low Country Boil Low Country Boil 4 TBSP Old Bay Seasoning 6 lbs. large raw shrimp deveined and cleaned 10 ears of corn (not frozen) cut into 1/3rds 2 lbs. smoked beef sausage cut into 1-3 inch pieces Over medium high heat in a large stock pot add the Old Bay till it comes to a rolling boil Add corn cook 10 min Do not wait for it to return to a boil; add the sausage cook 5 minutes Do not wait for it to return to a boil add shrimp cook for 3 minutes. Dump it out on a serving tray. LET THE MASSES FEAST Should there be any left over shrimp, you can make shrimp and grits for a later meal South Caroilina Resident Cheri Alexander2Reply
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 20102Reply