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Have a relaxing dinner with the simple, but hearty Southern fare. If you like a little spice in your food, definitely used the hot links. —Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 6 servings

Ingredients

  • 16 cups water
  • 1 large sweet onion, quartered
  • 3 tablespoons seafood seasoning
  • 2 medium lemons, halved, optional
  • 1 pound small red potatoes
  • 1 pound smoked kielbasa or fully cooked hot links, cut into 1-inch pieces
  • 4 medium ears sweet corn, cut into thirds
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • Seafood cocktail sauce
  • Melted butter
  • Additional seafood seasoning

Directions

  1. In a stockpot, combine water, onion, seafood seasoning and, if desired, lemons; bring to a boil. Add potatoes; cook, uncovered, 10 minutes. Add kielbasa and corn; return to a boil. Reduce heat; simmer 10-12 minutes or until potatoes are tender. Add shrimp; cook 2-3 minutes longer or until shrimp turn pink.
  2. Drain; transfer to a large serving bowl. Serve with cocktail sauce, butter and additional seasoning. Yield: 8 servings.
Originally published as Frogmore Stew in Taste of Home Recipes Across America 2013, p114

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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