It’s the day after Memorial Day and since we celebrated with some friends, I didn’t cook anything for the long weekend. Tonight, I pulled out my Cooking Light recipes and some big ol’ Georgia shrimp to use with my red potatoes. I had no idea that Frogmore Stew is the same thing we call “cajun shrimp boil”. My memories of a shrimp/crawfish boil involved a big pot of stuff, a seasoning packed, and plenty of newspapers and picnic tables. But where did Frogmore Stew originate?
According to Wiki:
One is very much like a Louisiana boil, usually involving shrimp, corn on the cob, sausage, and red potatoes and is considered part of Lowcountry cuisine. Known variously as Frogmore Stew, Beaufort Stew, a Beaufort boil, a Lowcountry boil, or a tidewater boil. Frogmore is name of a community in the middle of St. Helena Island, near Beaufort, South Carolina
Since it was just the two of us, I toned it down a bit. I didn’t pull out a picnic table, but I certainly pulled out the paper bags and napkins. I added small bowls of cocktails sauce and a fork. We ate off the table, no plates needed!
- Bring first 7 ingredients to a boil in an 8-quart stockpot.
- Add red potatoes and sausage; cook for 12 minutes.
- Add corn, and cook for 3 minutes.
- Add shrimp, and cook for 2 minutes or until shrimp are done.
- Drain and discard bay leaves.
- Serve immediately.