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The Hirshon South Carolina Frogmore Stew

The Hirshon South Carolina Frogmore Stew


  • Total Time: 0 hours

Ingredients

Units Scale
  • 1 (12-ounce) bottle IPA-style beer
  • 1 (1.5-ounce) bag seafood boil seasoning
  • 1 tablespoon sea salt
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons Penzey’s Maharajah curry powder
  • 3 bay leaves
  • 1 tablespoon dill seeds
  • 2 onions, quartered
  • 2 garlic heads, halved lengthwise
  • 1 pound small red potatoes
  • 4 very leafy celery stalks, de-stringed and cut into 1-inch pieces
  • 4 ears fresh corn, husks removed and halved
  • 1 pound kielbasa smoked sausage, cut into 1-inch diagonal slices
  • 2 pounds large shrimp
  • French baguette, lemon wedges, melted butter, and Old Bay seasoning
  • Garnish with basil sprigs

Instructions

  1. Bring 4 quarts water and first 9 ingredients to a boil in a 12-quart stockpot. Add potatoes; simmer 15 minutes. Add corn and sausage; simmer 8 minutes. Add shrimp and celery, cover, and turn off heat. Let shrimp sit 10 to 15 minutes to absorb flavor.
  2. Drain liquid, and spread shrimp boil out on a newspaper-covered table. Serve with baguette slices, lemon wedges, melted butter, and Old Bay seasoning. Garnish with basil sprigs.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 901.74 kcal
  • Sugar: 12.72 g
  • Sodium: 2207.73 mg
  • Fat: 42.66 g
  • Saturated Fat: 15.8 g
  • Trans Fat: 0.51 g
  • Carbohydrates: 72.46 g
  • Fiber: 9.21 g
  • Protein: 59.02 g
  • Cholesterol: 388.11 mg