Some call it Low Country Boil... some call it Frogmore Stew...and some call it Beaufort Stew... but our friends call it DELICIOUS!We have a group of friends who have been gathering for Bible study every month for the past 15 years. Often we combine our study with a meal.
There is nothing better than breaking bread with good friends... After many years of hosting this study in our home each month, our friends began to take turns...and I really LIKE that. This month, it was OUR turn...and we decided it was time for a dinner...a SHRIMP BOIL aka Frogmore Stew.
Now this is something easy to do...especially if you ask everyone to bring a dish and their beverage of choice...and a pound of raw shrimp. (I provided tea, soft drinks, coffee, and "
Rum Funnies"...our group's special concoction of coconut rum, lemonade, pineapple juice, and Sprite...originally made for my 50th birthday. (We used Pomegranate juice, in place of the pineapple juice, and added mint, this time.) When our guests arrived, we had 3 huge pots filled with boiling water, ready to go. After indulging in fabulous appetizers, MacDaddy added Zatarin's Crab Boil to the water and tossed in the sliced sausage. Next, we added fresh ears of corn, broken in half. We planned for them to be cooking for about 5 minutes. The final three minutes, we added shrimp...15 pounds!!!
When all was cooked, the pots were drained and the glorious mess was poured into a GIANT wooden bowl and placed on the counter for serving.
Our menu included salads, cornbread and garlic bread, and fresh fruit. Guests also brought a deliciously rich German Chocolate cake and a fabulous trifle. We ate until we were stuffed!!! With all that shrimp and sausage, all that was left was 5 pieces of corn and 4 sliced of sausage!!! I think the
PIG holding the wetnaps said it all..... oink oink!
The 3 tables were simply set...the focus was on the food. For the large table I used a natural linen fabric runner, rattan chargers, coral colored plates, turquoise napkins and simple shells and containers with beach sand and candles. On the smaller tables, I used table cloths made from the natural linen fabric and a colorful square of fabric (cabana stripes in coral, turquoise, yellow, lime green, and white) as an overlay. White with yellow bowls were on each table to hold the shrimp waste. Some of the larger shells were used to hold wet napkins...and on the buffet, a wavy clam shell held additional napkins.
This meal was such a hit that one of the guests called on Monday to get the recipe for Frogmore Stew. He and his wife prepared this meal for 40 guests the following weekend...
FROGMORE STEWserves 6
1 box Zatarin's Crab Boil (2 TBSP per quart of water)
2 pounds raw shrimp
6 ears of fresh corn, husked and cut in half
1 pound fully cooked smoked HOT sausage (I usually use Bryan's), cut into 1/2 - 1 inch slices
In a large stock pot, fill with 3 -4 quarts of water and add crab boil. Bring to a boil. Add the sausage and simmer for 5 minutes. Add the corn, bring to a boil. Plan cooking time for about 5 minutes. Add the shrimp and cook for 4-5 minutes.
Drain. Put in serving bowl. Serve with hot sauce, cocktail sauces, etc.
***Small red potatoes can be added to this dish...cut in half and cook with the Crab Boil for 20 minutes, then add the remaining ingredients as suggested.
***Old Bay Seasoning may be used in place of Zatarin's, if you prefer. Adjust to taste.
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