Frogmore Stew
Dive into the coastal charm of the South with this vibrant and crowd-pleasing Frogmore Stew recipe! Despite its name, this dish features no frogs—just a mouthwatering medley of tender red potatoes, sweet corn, smoky sausage, and succulent shell-on shrimp, all simmered in a flavorful broth infused with Old Bay seasoning, garlic, onions, and fresh lemons. Perfect for communal gatherings, this one-pot seafood boil is as fun to serve as it is to eat, whether spread out over newspaper for a traditional Lowcountry presentation or piled onto a platter. With just 15 minutes of prep and 35 minutes of cooking, Frogmore Stew is a quick and easy way to bring the taste of the Carolina coast to your table. Serve it hot with melted butter, a splash of hot sauce, and plenty of napkins for a rustic, hands-on meal that’s sure to impress!
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Recipe Information
Ingredients
- 1.5 pounds small red potatoes
- 2 tablespoons kosher salt
- 0.25 cup Old Bay seasoning
- 4 cloves garlic cloves, peeled and smashed
- 2 whole lemons, halved
- 2 whole yellow onions, peeled and quartered
- 1 pound smoked sausage, sliced into 1-inch pieces
- 4 ears fresh corn, husked and cut into thirds
- 1.5 pounds large shell-on shrimp (deveined, if desired)
- 8 cups water
- 0.5 cup unsalted butter, for serving
- 1 bottle hot sauce, for serving
Instructions
In a large stockpot, combine water, kosher salt, Old Bay seasoning, smashed garlic cloves, lemon halves, and quartered onions. Bring the mixture to a boil over medium-high heat.
Once boiling, add the small red potatoes. Reduce the heat to a simmer and cook until the potatoes are fork-tender, about 15 minutes.
Add the smoked sausage and corn pieces to the pot. Continue cooking for an additional 8-10 minutes, or until the corn is tender.
Gently stir in the shrimp. Cook for 2-3 minutes, or until the shrimp turn pink and are fully opaque. Be careful not to overcook the shrimp.
Using a slotted spoon, transfer the cooked potatoes, corn, sausage, and shrimp to a large serving platter or spread them out on newspaper-lined tables for a traditional presentation.
Optional: Strain the cooking liquid and pour a small amount over the seafood mixture for added flavor.
Serve hot with melted butter and hot sauce on the side. Enjoy!
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 2281 mg | 99% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.1 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 135 mg | 10% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1286 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
