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Frogmore Stew

Reviewed: Sep. 4, 2013
This is a fantastic end of summer recipe for when the corn really starts pouring in. It creates drama and fun when you serve it caveman style on newspaper, although I used inside out grocery store paper bags to avoid newsprint. I served this at my Labor Day party and although we were all adults, be assured the serving style would be loved by kids. I prepared the recipe as described, plus one tip from another...I added a generous tablespoon of Red Pepper Flakes and I took the pot off the heat when I added the shrimp to avoid overcooking. My shrimp were frozen and they were cooked in 2/3 minutes all the same. My tips: We boiled the water using the "rocket launch pad" which is a the propane burner that we use for frying a turkey. USE OUTSIDE AWAY from house, most important thing to know if you are a first timer. Pay close attention to the timing for each item. DO NOT CUT the potatoes in half. I cut half of the taters in half and they turned to mush but the whole ones were perfect at the time indicated. If you do cut them in half, put them in later. Cutting the corn in fourths is worth it, the pieces are manageable and match the size of the other ingredients. Smoked sausage..was yummy but I have also made this dish with kielbasa. The sausage/kielbasa tends to be very popular, so I would cut 1" pieces instead of 2" or throw in an extra rope. And before you bring out the butter, cocktail sauce or whatever, TASTE IT FIRST...it's unbelievable -the Old Bay is enough!
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