Mr. Diamond is coming home this weekend and instead of asking him to grill something the minute he gets home I decided to make one of my favorite “southern” dishes. It takes very little prep work and is as amazing as it sounds. With few ingredients and a short cooking time it is a winner hands down. It did not hurt that when I bought the shrimp the man at the counter called me “young lady”. (I will write more about the demographics of our new region at another time).
Another name used for this is Frogmore Stew. It really isn’t a stew at all but I guess it sounds better than Frogmore Pot. So what does that mean? According to my savvy internet sources, namely Coastal Living, the dish was created by a National Guardsman when he needed to cook a meal for 100 soldiers. Richard Gay cooked the recipe for his crew by remembering a family recipe and it got rave reviews. The dish was later named Frogmore, where Richard was from, by the guards who teased him about home. Eventually the postal service got rid of the name Frogmore (how sad) and the dish because known as Lowcountry Boil.
Regardless of what it is called it is a winner hands down. There are many variations on it and my take is a combination of several different recipes. You can scale it up or down in quantity depending on how many you are feeding. Since it is just Mr. Diamond and I this weekend I won’t need to make an entire recipe but you get the idea—do what works for you.
Enjoy and let me know how you enjoyed your Frogmore Lowcountry Boil Stew.
Lowcountry Boil
Print Recipe
A one pot meal that can feed a crowd -- a casual combination of potatoes, sausage, shrimp and corn make this an easy dish to prepare while filling the tummies as well.
A one pot meal that can feed a crowd -- a casual combination of potatoes, sausage, shrimp and corn make this an easy dish to prepare while filling the tummies as well.
1 bottle beerDefinitely optional but I think it adds a bit of flavor to it.
Servings: servings
Instructions
1. Add potatoes to large pot, then add water , beer and seasonings. If not using beer add the equivalent in extra water.
2. Cover pot and heat to a rolling boil; cook 5 minutes.
3. Add sausage and corn, and return to a boil.
4. Cook 10 minutes or until potatoes are tender.
5 Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink.
6. Drain. Serve with cocktail sauce. Serves 6.
Best way to serve is to spill the drained contents out on newspaper and let everyone pick out what they want. Casual and yummy -- not a bad combination.
