Unlike its cousins, bouillabasse and cioppino, Frogmore Stew is drained from its cooking liquid and served on a newspaper covered table. The name Frogmore comes from the small town on St.
Helena Island, near Beaufort, SC. There are many stories about the origin of Frogmore Stew. He chose to boil some potatoes, sausage and corn together and added some shrimp since there was never a short supply of shrimp around his home.
He soon realized how great the items complemented each other and the recipe was passed around to local seafood restaurants. Helena Island, SC. Beaufort Life. Frogmore Stew, also known as Beaufort Boil or Lowcountry Boil is a staple here in the Lowcountry and has been bringing friends and families together for generations.
Frogmore Stew Frogmore is the name of a community in the middle of St. Serves 12 Ingredients: The largest pot you own. Tags Beaufort.
Previous article. Next article. Price tables. Cancel Insert Shortcode. Accordion Settings. List Features Settings. Remember me? Lost your password. Sign In. Don't have an account? Sign Up. Already have an account? Reset Password. One thing I do know for sure is the fact that it is good! Frogmore Stew has become a current favorite at some fancy restaurants in Charleston and some of the resorts along the Carolina coast. This seafood boil is usually served on paper plates around newspaper-covered picnic tables outdoors, with plenty of ice-cold beer.
Beaufort historian, Gerhard Spieler believes that the recipe was the invention of local shrimpers who used whatever food items they had on hand to make a stew. On National Guard duty in Beaufort in the s, he was preparing a cookout of leftovers for his fellow guardsmen and he brought the recipe home to the community of Frogmore with him, putting out copies of the recipe at his seafood market and selling all the necessary ingredients.
In a very large stock pot over medium-high heat, add the water, lemon, salt, and Old Bay Seasoning; bring to a boil. When the seasoned water comes to a boil, add redskin potatoes and boil for 20 minutes. When done, the potatoes should be easily pierced with a knife but not mushy. Add corn and cook and continue cooking an additional 5 minutes begin timing immediately, do not wait until water is boiling. Add shrimp and cook and additional 3 to 5 minutes longer.
Do not overcook the shrimp. Remove from heat and drain immediately. Serve with lots of paper towels or napkins and ice-cold beverages, plus melted butter for the corn, cocktail sauce for the shrimp, and sour cream or ketchup for the potatoes. But it is a great meal. There are two theories on the post, the first theory was that low country boil was invented by local fishermen with an unknown date. Shrimp is very abundant along the coast! For Frogmore Stew, Shrimp and corn are the common ingredients, but some people like to add sausage, potatoes and crab too.
Richard is indeed a great cook and an integral part of the Gay family. I am not sure who invented the delicious recipe, but my mom, my brothers Patrick and Tom and I were preparing it as early as It is and always has been a family favorite.
This recipe is a bad version of an Acadian seafood boil. Acadians have been cooking this way much longer than anyone along the Atlantic coast. And anyone who truly cares to treat their seafood with respect would not ruin their shellfish by boiling it with smoked pork sausage.
It leaves a nasty lard coating on everything.
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