" Frogmore Stew " is actually a very popular recipe with " a lot of variations " in how you can make it and also " a lot of variations " about the ingredients that you can use within the stew.
My buddy and close friend " Tim Drake of Avon, New York " sent me this recipe about how he makes it and, if you like Frogmore Stew, you should consider trying out this delicious recipe of his !
- 2 lbs. of Kielbasa - ( cutup into smaller pieces ) - ( #1 )
- 2 lbs. of Small Red Potatoes - ( or small russet potatoes )
- 2 lbs. of Shrimp with shells - ( #2 )
- 8 ears of corn - ( cut in half or thirds - in season fresh corn when possible )
- 2 Medium Onions - ( quartered )
- 4 Cloves Garlic - ( peeled and smashed )
- 1 Lemon - ( cut in half - Plus extra lemon wedges )
- 1/2 Cup of Old Bay Seasoning - ( see photo below )
- Salt & Pepper - ( to taste )
- " Optional " - Extra Lemons - ( cut in wedges - for folks to squeeze over their dish is desired )
- " Optional " - Butter for corn and also Melted Butter - ( For folks to dip their potatoes and seafood in if desired )
- " Optional " - Seafood Cocktail Sauce - ( For folks to dip their seafood in if desired )
- Pour 3 quarts of water into a large roasting pan set over two burners on your stove - ( such as a Turkey roasting pan ) .
- Add the onions, garlic, Old Bay seasoning mix, and salt & pepper to taste.
- Squeeze the lemon halfs into the pan to get out the juices and then toss the halves into the pan.
- Bring to a boil.
- Add Potatoes and Kielbasa and return to a boil.
- Reduce heat, cover the pan with aluminum foil or cover the pan with the lid if you have one.
( Note: If you don't have a lid " form fit " the aluminum foil to the pan ahead of time so that you won't possibly get burned later )
- Then simmer until potatoes are just tender, about 20 minutes.
- Then add corn, increase heat to medium high and cook covered until tender, about 5 minutes longer.
- Top stew with shrimp; cover and let steam for 3 more minutes.
- Then turn off heat; gently stir shrimp into hot broth, and let stand, covered, until they are just cooked, about 2 minutes longer.
- Drain & Serve with lemon wedges, melted butter, and/or Seafood Cocktail Sauce - ( or as desired )
( #1 ) ~ For those on a low fat diet " Turkey Kielbasa " could also be used.
( #2 ) ~ For the seaford lover in you:
- " Cherrystone Clams " can also be added in " Step # 8 " along with the corn .... then in " Step # 10 " wait until clams are open.
- " Precooked Stone Crab Claws " and also be added in " Step # 9 " along with the Shrimp.
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