Wk 14 – Frogsmore Stew

I woke up this morning thinking about my grocery list and I remembered seeing a shrimp boil recipe in the September issue of Runners World and I thought that this would be perfect for a late summer Saturday afternoon.  I mentioned this to Andy and he grinned from ear to ear.  He had taken the boys for donuts and while out he thought about how great it would be to have peel and eat shrimp today, but he didn’t want to ask me because he thought that it might be too much trouble.  You know what they say…”Great minds think alike!”

The name of this dish (to me) is so unique that I can’t change it so I hope that you enjoy it as much as we did.  Frogmore Stew is named after a fishing community on the South Carolina coast.  It is a regional specialty severed when fresh shrimp and corn are in season.  It is a great mix of protein and carbs.  This stew has been added into our rotation and I can’t wait to have Brandie and Laurence over for dinner…  Yum Yum!!!

 Frogsmore Stew

• 2 medium onions, peeled and quartered
• 4 garlic cloves, smashed
• 1 lemon, halved, plus extra lemon slices
• 1/2 cup seafood seasoning, such as Old Bay
• salt if needed
• 2 pounds of small red potatoes, scrubbed and cut if preferred
• 1 package turkey kielbasa, cut into pieces
• 8 ears of corn, husked and halved (we used 4)
• 2 pounds of shrimp, unpeeled
• melted butter optional
• garlic bread optional

Set a large roasting pan or stock pot over two burners.  Add three quarts of water, onions, garlic, seafood seasoning, lemon halves (squeezing their juice into the water before adding the shells), and salt (if needed).  Bring to a boil.  Add potatoes and kielbasa; return to a boil.  Cover with foil which lets some of the liquid evaporate, reduce the heat, and simmer until potatoes are just tender (20 minutes).  Add corn; increase heat to medium-high and cook, covered, until tender (5 minutes).  Top with shrimp; cover and steam (3 minutes).  Turn off the heat; stir shrimp into broth and let stand, covered, until cooked (2 minutes).  Serve with melted butter and lemon wedges.  Serves 8.