Beaufort Stew (a.k.a. Frogmore Stew)

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of this Beaufort Stew recipe.

YIELD: Serves 8

INGREDIENTS: 
1 1/2 gallons Water
16 New Red Potatoes, chopped in halves
2 large Sweet Onions, peeled and quartered
2 pounds spicy hot, Smoked Sausage Links, cut into 2-inch pieces
1 head Broccoli, cleaned and cut into spears (not traditional, but a terrific addition)
2 Lemons, halved
10-12 ears Fresh Corn, shucked, cut into thirds or quartered
4 pounds (about 1/2 pound of shrimp per person) Large or Jumbo Shrimp

Spices:
4 T Old Bay Seasoning™ + additional prior to serving
1 t Hot Red Pepper Flakes + 1 t Whole Peppercorns
3 T Kosher Salt




PREPARATION & METHOD:
Wrap an outdoor picnic table with newspaper and place a few bowls around to collect shrimp shells and corn cobs. Serve stew on thick paper plates or in over-sized, wooden bowls. Serve with bread, butter, sour cream and cocktail sauce. Although you'll need a fork and knife, you'll also need your hands to peel the shrimp, so, supply extra napkins.


In a large stockpot, bring water, salt and seasonings to a boil.

Add the potatoes and onions and boil, uncovered, for five to seven minutes.

Next, add the sausage, lemons and corn. Bring back to a boil and cook for five to seven minutes and sample taste each ingredient, being sure not to overcook the corn.

Next, add the shrimp. Cook (don't boil) the shrimp for 3 minutes or until shrimp are just turning pink and opaque. Don't finish cooking the shrimp because they will continue to cook after the stew is drained.

Drain immediately and serve. Ladle or pour the stew onto the newspaper-covered table or onto large platters, letting guests serve themselves.
 

Recipe and Photo Courtesy of:
Kim Byer
The Paper Apron – a Food Blog
The Paper Apron is a food blog written by South Carolinian Kim Byer, a hobby chef who fell in love with the art of cooking as a child. As “Chef-in-Editor” of The Paper Apron, she brings her favorite seasonal and, often, Southern fare to life, complete with colorful, mouth-watering pictures and punctuated with tips on the culinary arts, travel and entertaining.  Visit:  www.PaperApron.com

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