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.