Low Country Boil (aka Frogmore Stew, aka Shrimp with Potatoes and Corn)

Every so often my mother-in-law Ellen will make us a big ol’ one-pot dish that goes a little something like this:

Boil water
Add seasoning to water
Add veggies to water
Add shrimp to water
Drain, eat

I always just sort of assumed that Ellen’s combination of shrimp, potatoes and corn was something she randomly had in the fridge/pantry one day. That is, until I googled it, and realized that this is actually a very well-known combination of foods called Low Country Boil or Frogmore Stew. Real Low Country Boil also has sausage links that are cut into small pieces, but I wanted to stay true to the Walbridges’ adaptation, so I left it out.

After draining the “stew”, I poured everything onto a ginormous serving plate and dropped a half-stick butter on top. I also poured little bowls of cocktail sauce for the shrimp, and we went to town!

PS – fun tidbit – online I saw a few photos of families serving this outdoors in warm weather. Cover a picnic table with newspaper, drop everything onto the newspaper, and eat with your hands. Perfect idea for a casual, outdoor family gathering!

Low Country Boil – multiple recipe sources!

1 lb large raw frozen shrimp with tails
3-4 red potatoes, cut into cubes
6-8 frozen mini corn on the cobs
3 TBS mixed seasoning, e.g. poultry or seafood seasoning
butter, cocktail sauce

Heat large pot of water to boiling. Add seasoning. Drop in potatoes and corn and cook until tender. Remove from pan and set in large serving dish. Return water to boiling and drop shrimp into water. Boil for 2-3 minutes until pink and cooked through. Add shrimp to serving dish. Melt butter over all and serve on large plates. Cocktail sauce is for dipping the shrimp.

This entry was posted in Main Dish, Seafood, Shrimp. Bookmark the permalink.

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