Frogmore Stew

3 Reviews
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Howard L. Puckett
Yield
8 servings (serving size: about 2 3/4 cups)
By Joy Zacharia
September 2006
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 315
  • Caloriesfromfat 11%
  • Fat 4g
  • Satfat 1g
  • Monofat 1g
  • Polyfat 1.2g
  • Protein 31.5g
  • Carbohydrate 38.2g
  • Fiber 3.6g
  • Cholesterol 184mg
  • Iron 5.2mg
  • Sodium 709mg
  • Calcium 91mg

How to Make It

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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Ratings & Reviews

joanhaven's Review

RobinVH
June 21, 2013
yum

Jerryandmissy's Review

Jerryandmissy
September 12, 2010
Excellent and easy to make! Try it with the Tartar Sauce recipe from September 2006, its makes it even better!!

RobinVH's Review

joanhaven
February 01, 2009
This is one of my favorite recipes and a big hit with all my friends. It's become my signature recipe when we have people over for dinner. I increase the liquid/spice mixture by half and add Dungeness crab legs. Definitely 5 stars!!!