Recipe by RRADAMS
"Being a South Carolina girl at heart, this has and will always be one of my favorite and most comforting meals."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (3 ounce) package
dry crab boil
1 1/2 pounds
red potatoes, scrubbed
corn, husk and silk removed
1 1/2 pounds
unpeeled, large fresh shrimp
smoked beef sausage, cut into chunks
hot pepper sauce (e.g. Tabasco™), or to taste
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! =)
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.
I have made this several times, the only change is I use Old Bay instead of crab boil
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!
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!
Very easy and tasty. I used old bay seasoning. This dish went fast. Thanks for such a great recipe
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!!
This was fantastic. Made it for my husbands birthday. He wouldn't have enjoyed it more if we were at a 5 star restaurant. This had all his favorites and the flavors blend just perfectly. I made it just according to recipe except I forgot to buy a lemon. I was great anyway. Will definitely make again and again. Was worried about how to reheat the leftovers but it was easy and it was just as tasty the second time around. I stored the left overs without any of the broth. Then to reheat, I boiled water with minced garlic, onion, and some old bay seasioning, let that simmer a short while, then threw in the left over frogmore stew and let it get good and hot. That was it, and it really did not lose any flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
SC Frogmore Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 351
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a traditional South Carolina shrimp stew.
See how to make a classic Southern stew with pork, beef, and chicken.
This simple lamb stew is too good to eat just once a year.