This picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of both of the low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won't disappoint! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total TimePrep: 10 min. Cook: 35 min.
- 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
- 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, uncovered, 10-12 minutes or until potatoes are tender. Add shrimp; cook 2-3 minutes longer or until shrimp turn pink.
- Drain; transfer to a bowl. Serve with cocktail sauce, butter and additional seasoning.
Nutrition Facts1 serving: 369 calories, 18g fat (6g saturated fat), 175mg cholesterol, 751mg sodium, 24g carbohydrate (7g sugars, 2g fiber), 28g protein.
Originally published as Frogmore Stew in Taste of Home Recipes Across America