Lowcountry Shrimp Boil

Lowcountry Boil is also locally known as Frogmore Stew. It originated in community of Frogmore on St. Helena Island. Lowcountry Boil is often served at large gatherings or outdoor parties. Enjoy the below recipe for this local Charleston and Coastal Carolina style Shrimp Boil.

Lowcountry Shrimp Boil aka Frogmore Stew

2 lbs Shrimp, fresh
2 lbs Sausage, Smoked, cut into 2” pieces (recommend Andouille Sausage)
12 oz can/bottle Beer
10-15 Red Potatoes, quartered is too large
1 medium Onion, cut into 1” pieces
1 Lemon, cut in half
4 ears Corn, fresh, shucked and cut into thirds
1 Teaspoon Peppercorns, whole
2 Bay Leaves
1 3/4 Tablespoon Charleston's Own Lowcountry Seafood Seasoning 
3 Quarts Water

In a large stockpot, bring water and beer to a boil. Add peppercorns, seasoning, bay leaves, potatoes, onions, lemon. Return to boil and add corn, cooking until almost done about 10-15 minutes. Add shrimp and sausage and cook additional 5-10 minutes or until shrimp turn pink. Drain the broth, serve family style on large trays lined with newspaper with plenty of napkins. Accompany with cocktail sauce and hot sauce along with butter for the corn. Enjoy!

Carolina Lowcountry Shrimp Boil