Frogmore Stew

Howard L. Puckett

If you use frozen shrimp, be sure to thaw them before adding them to the other ingredients in the stockpot.

Yield: 8 servings (serving size: about 2 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 11%
  • Fat: 4g
  • Saturated fat: 1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1.2g
  • Protein: 31.5g
  • Carbohydrate: 38.2g
  • Fiber: 3.6g
  • Cholesterol: 184mg
  • Iron: 5.2mg
  • Sodium: 709mg
  • Calcium: 91mg


  • 3 quarts water
  • 1 tablespoon kosher salt
  • 1 tablespoon crushed red pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons dried thyme
  • 2 teaspoons coarsely ground black pepper
  • 8 garlic cloves, peeled and mashed
  • 4 bay leaves
  • 2 (12-ounce) cans beer
  • 1 medium onion, cut into 8 wedges
  • 2 pounds small red potatoes, quartered
  • 1 pound low-fat smoked sausage or low-fat kielbasa (such as Hillshire Farms), cut into 1/2-inch-thick slices
  • 4 ears shucked corn, halved crosswise
  • 2 pounds large shrimp, unpeeled


  1. Bring first 10 ingredients to a boil in an 8-quart stockpot. Add red potatoes and sausage; cook for 12 minutes. Add corn, and cook for 4 minutes. Add shrimp, and cook for 2 minutes or until shrimp are done. Drain and discard bay leaves.
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