Lowcountry Shrimp Boil
Lowcountry Shrimp Boil is also locally known as Frogmore Stew. Frogmore stew originated in community of Frogmore on St. Helena Island. Lowcountry Boil is often served at large gatherings or outdoor parties.
Lowcountry Shrimp Boil aka Frogmore Stew
2 lbs Shrimp, fresh
2 lbs Sausage, Smoked, cut into 1” pieces
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 1/2 Tablespoon Lowcountry seasoning or Old Bay 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.