{Taste of the Coast} Frogmore Stew, a Lowcountry Favorite

Frogmore Stew by Seaside Style

Please help us welcome, Linda, of Seaside Style to our blog today. She generously offered to share this fabulous recipe with us today. Thank you, Linda!

This recipe has several different names down here in good “ole” South Carolina. Frogmore Stew, Beaufort Boil , Lowcountry Boil, and Seafood Boil, whatever you decide to call it …I call it “good eats”.

The shrimp that is caught in the Atlantic ocean  just a few miles off shore from where we live are wonderful!!  We are truly spoiled to have all the freshest seafood right at our finger tips.

This is really very simple to make and is a great crowd pleaser, or great just for a few people. Don’t be afraid to eat with your hands during this meal, it is messy, but soo worth it.

Frogmore Stew


•2 tablespoons crab boil seasoning per gallon water (or more to taste)
•several lemons, halved (optional)
•redskin potatoes (depending on size, 3 or more per person)

•spicy smoked sausage, cut into 1-inch slices (¼ pound per person)
•fresh corn, broken into halves or thirds (1 ½ ears per person)
•shrimp (½ pound per person)
•butter, melted
•cocktail sauce
•sour cream


Fill a large steamer pot halfway with water. Add crab-boil seasoning (or more to taste). Several halved lemons may be added as well.

When the seasoned water comes to a boil, add redskin potatoes and boil for 20 minutes; then add one-inch slices of spicy smoked sausage and boil for 5-10 minutes. Add the corn) and boil another 5 minutes. (Begin timing immediately. Do not wait for it to boil again). Then add the shrimp. Cook for 3 minutes, drain, and pile on a table.

Serve with lots of paper towels and icy beverages, plus melted butter for the corn, cocktail sauce for the shrimp, and sour cream or ketchup for the potatoes.  IMPORTANT: Don’t over cook the shrimp.

Visit Seaside Style for great design, good food as well as the sea, seashells, and the beach. Seaside Style

Seaside Style

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