Frogmore Stew is also known as Beaufort Stew, Low Country Stew, and even just a plain shrimp boil. Depending on which coastal city you’re in the name may change. As may one or two of the ingredients, but the concept has remained the same. Throw everything in a pot of well seasoned water until perfectlly cooked. Remove those tasty ingredients and dump them right onto a newspaper. This method was perfect for serving large crowds, and it allows everyone to eat with their hands! Did I mention that you get to squeeze lemon juice over fresh shrimp and spicy sausage and dip them in extra butter?
Since my crowd is slightly smaller than a village, this version is perfect for me. I start off boiling my potatoes in water with a spoonful of chicken base or I salt the water a bit. After 5-7 minutes I add in my corn for another 5-7 minutes. Then drain well before spreading potatoes, corn, sausage, and (thawed and drained, if using frozen) shrimp. It’s important to use thawed and drained shrimp bc otherwise you’ll end up with water in the bottom of your pan instead of just your seasoned butter sauce. Using a basting brush, evenly coat your pieces with your seasoned butter sauce, and try not to drool! 1 Tablespoon Old Bay Seasoning is flavorful, but not spicy in the least. If you like a bit of spice you’ll want to add another teaspoon of seasoning, or more!
Bake at 400° 12-15 minutes.
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- 1 pound baby Dutch yellow potatoes
- 3 ears corn each broken or cut into 6 pieces
- 1/2 stick salted butter melted
- 1 heaping Tablespoon minced garlic or 4 cloves minced
- 1-2 Tablespoon Old Bay Seasoning
- 1 pound medium shrimp peeled and deveined tails ON
- 1 12.8-ounce package smoked andouille sausage, thickly sliced
- 1 lemon cut into wedges for squeezing
- 2 tablespoons chopped fresh parsley leaves optional
- Chicken broth for boiling water optional
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large pot of boiling chicken broth (or salted water,) cook potatoes until just tender and parboiled, about 10-13 minutes.
- Stir in corn during the last 5 minutes of cooking time; drain well.
- In a small bowl, combine butter, garlic and Old Bay Seasoning.
- Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet.
- Stir in butter mixture and brush on evenly.
- Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
- Serve immediately with lemon wedges, garnished with chopped parsley, if desired.