Tuesday, May 11, 2010
Carolina Boil and Shag Music
Frogmore stew should be named the state dish of South Carolina; and it is similar to the crawfish boils of Louisiana. This is lowcountry southern cooking at its best. Traditionally eaten with your fingers on a newspaper covered picnic table, this crowd pleaser feeds large groups of family and friends. Frogmore stew has nothing to do with frogs, but in fact is made with ears of yellow corn, red skin potatoes, spicy smoked sausage and shrimp. Yum. Yum.
Click here to check out the web site.
Grab a paper towel and dig in to these eats!
Frogmore Stew (makes 12 servings)
5 quarts water
1/4 cup Old Bay Seasoning
4 pounds small red potatoes
2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
6 ears fresh corn, halved
4 pounds unpeeled, large fresh shrimp
Old Bay Seasoning
Directions: Bring 5 quarts water and 1/4 cup Old Bay Seasoning to a rolling boil in a large covered stockpot.
Add potatoes; return to a boil, and cook, uncovered, 10 minutes.
Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.
Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with Old Bay Seasoning and cocktail sauce.
More eats and beats to come this week. We've got Bryan Adams and a special trip to Dallas, TX!