I made this recipe many years ago and it became an instant success. Our family has a tradition of letting our three children decide on a 'special' meal for their birthday. After my youngest daughter first ate this recipe when she was 13, it has been her birthday meal choice for the last 5 years in a row. It’s funny how many names this recipe has; I’ve heard it called Frogmore Stew, Charleston Stew, Beufort Stew, Low Country Boil and now OLD BAY Shrimp Fest. Whatever name you use, it’s still good eatin. The one thing I try to do when cooking this is to not let the shrimp overcook, as this tends to make the shrimp less appetizing by giving it a rubbery texture. The shrimp should remain a pinkish color. With shrimp being the most expensive ingredient in the recipe, why mess it up by letting them cook too long? Don’t be afraid to use other ingredients, I often use Crawfish, but a number of others can be used including clams, crabs and scallops. The recipe is very flexible. Try it, you’ll like it.
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