The name Frogmore is the namesake of an old fishing community on St. Helena Island,
South Carolina. According to legend, a fisherman developed this recipe when he couldn't
find fish for stew. He scavenged for leftovers, added what shrimp and crab he did
catch. This recipe has become a hallmark recipe of the Low Country.
- 1/4 cup Old Bay seasoning
- 3 pounds kielbasa or hot, smoked link sausage, cut
into 1 1/2 inch slices
- 2 large onions, peeled and chopped
- 2 lemons, sliced
- Salt and pepper, to taste
- 16 ears fresh corn, halved
- 1/2 cup butter
- 3 pounds
unpeeled, large fresh shrimp
- Additional Old Bay Seasoning
- Commercial cocktail
- Put 2 gallons of water into a large stockpot; add sausage, onions, lemons, salt,
pepper and Old Bay Seasoning. Bring to a boil; simmer, uncovered, for 45 minutes.
- Add butter; let melt. Add corn to pot; cook about 10 minutes.
- Add shrimp; cook 5
minutes, or until shrimp are pink. Drain.
- Remove with a slotted spoon onto a serving
platter or newspaper-lined table.
- Serve with additional Old Bay seasoning and cocktail sauce.
Yields 12 servings.