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Frogmore Stew

Howard L. Puckett
Yield 8 servings (serving size: about 2 3/4 cups)
If you use frozen shrimp, be sure to thaw them before adding them to the other ingredients in the stockpot.

Ingredients

  • 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

Nutrition Information

  • calories 315
  • caloriesfromfat 11 %
  • fat 4 g
  • satfat 1 g
  • monofat 1 g
  • polyfat 1.2 g
  • protein 31.5 g
  • carbohydrate 38.2 g
  • fiber 3.6 g
  • cholesterol 184 mg
  • iron 5.2 mg
  • sodium 709 mg
  • calcium 91 mg

How to Make It

  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.