SC Frogmore Stew Recipe -
SC Frogmore Stew Recipe
  • READY IN 55 mins

SC Frogmore Stew

Recipe by  

"Being a South Carolina girl at heart, this has and will always be one of my favorite and most comforting meals."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. Bring the water to a boil in a large pot. Squeeze the juice from the lemon into the water, and throw in the halves. Add onion, garlic, salt and crab boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
  2. Add the potatoes and sausage, and return to a boil. Simmer covered for 20 minutes. Break the ears of corn in half, and add them to the pot; cover, and cook for 10 more minutes. Remove from the heat, stir in the shrimp, and cover for 5 minutes. Drain off liquid before serving. It may be reserved for other uses such as soup stock.
  3. Stir together the melted butter and hot sauce. Serve with the seafood and vegetables for dipping.
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Reviews More Reviews

Most Helpful Positive Review
Aug 15, 2008

This was a HUGE hit at our party! I was surprised how good this was with sausage; next time I'll add a bit more, as it ran out first. HELPFUL NOTE: "Large" shrimp, F.Y.I., if bought frozen, are the "21-25" shrimp-per-pound size (I stood debating this in the freezer section way too long!). I thawed the shrimp slightly under cold water before cooking. The dipping butter was delicious too. I served this with "German Coleslaw", "Luau Punch", and "Raspberry Cake" from this site-- all huge hits! =)

Most Helpful Critical Review
Mar 16, 2009

I gave this recipe three starts for a few reasons. One is the ease of cleanup.I dumped it out on newspaper on the table. It is very easy to roll up the newspaper and there are no plates to clean. the kids love it. It is a lot of fun and a new way to have dinner. It was a one pot meal and added to the ease of cleanup. It feeds a lot of people although I just did half a recipe and still had leftovers. There is not much flavor to the dish. I did add the old bay, 2 onions, and 2 lemons. It smelled very good while cooking but it lacked in flavor. i am not sure what else to add to make it more flavorful.

Aug 11, 2007

I have made this several times, the only change is I use Old Bay instead of crab boil

Feb 05, 2008

Using good ol' southern shrimp, sausage, corn... (asian shrimp varieties don't compare in flavor). Ice cold beer and fresh southern table wine (iced tea) are a perfect match. Doesn't hurt to start with boiled peanuts! This is flexible country cookin' that's best eaten outside but if the skeeters are out in force, inside works just fine!

Jan 19, 2010

Excellent and couldn't be an easier meal. I've made this at home and while camping. I dump it all into a big bowl and let everyone dig in. It's always a big hit. I use about 5 cloves of garlic and Old Bay seasoning rather than crab boil; works equally well. I like to break the corn into 2 or 3 pieces to make it easier to eat. Once, I found frozen lobster claws which I added with jumbo E-Z peel shrimp. Aaahhh, life is good! Thanks for a wonderful meal!

Aug 18, 2007

Just returned from a week at the Jersey shore and I must say that this fantastic dish was the dinner hit of the week!! I used water and beer and took it a step further by adding clams and lobsters. A great summer treat that's even more fun when you share it with a bunch of your friends. Thanks so much!!

Jun 15, 2010

Very easy and tasty. I used old bay seasoning. This dish went fast. Thanks for such a great recipe

Aug 10, 2010

We have made this twice and we love it. It is so easy to do my husband, who doesn't cook much, has been the one who has made it both times. This recipe is a keeper!!!


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  • Calories
  • 664 kcal
  • 33%
  • Carbohydrates
  • 41.5 g
  • 13%
  • Cholesterol
  • 264 mg
  • 88%
  • Fat
  • 39 g
  • 60%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 39.4 g
  • 79%
  • Sodium
  • 1237 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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