The ultimate "casual" dish! Cover the table with newspapers, have lots of paper napkins handy, and serve steaming bowls of Frogmore Stew with rolls and cold drinks for a great party. Multiply this basic formula to serve a crowd.

A "Per Person" Recipe

Seafood boil seasoning, 2 Tbs per half gallon of water
3 new potatoes
1 Link (6 inches) of smoked sausage, cut into 2-inch slices
1 Ear corn on the cob (2 if using the small frozen ears)
1/2 lb Large or Jumbo Shrimp

1. Place enough water to cover all ingredients in large pot.

2. Add Seafood boil seasoning and bring to a boil.

3. Add sausage and potatoes. Reduce heat, cover and simmer for 10 minutes, or until potatoes are barely tender. (If cooking a very large pot full, it may take longer than this to bring the water back to a boil. Check the potatoes periodically for doneness) .

4. Add corn and simmer for 5 minutes, then add Shrimp and cook just until they turn pink.

Note: The cooking time for the Shrimp will depend on the size of the pot. For up to 6 servings, it will only take 1 to 2 minutes for the shrimp to cook. For a restaurant-size pot, it may take 10 to 15 minutes. Be careful not to overcook.

5. Drain and serve.

Bryan Smith's suggestions are as follows:

Boil the shrimp in either of the following:
Old Bay Seasoning
Zataran's Seasoning
Lawry's Seasoning

I know it sounds like you will over-season, but to get a real "Lowcountry flavor" in the Shrimp the water needs to taste more salty than you can palate.

When we make this we usually cook the sausage first until it is done, and remove it from the water. Then we cook the corn (in the same water) until it is done, and remove them from water. Next, we cook the Shrimp in same pot until they are done. Lastly, we combine all the ingredients in the same pot, and pour eveything into another pot and chill with ice. This stops the Shrimp from cooking further and allows the seasoning to penetrate. Let stand for 30 minutes, drain water, and eat. (We don't usually use potatoes)

You may know how to cook shrimp correctly, but so many people ruin this dish by over-cooking the shrimp. Hope you enjoy this dish. It is local favorite in the Lowcountry of South Carolina.

Recipe submitted by Bryan Smith