Frogmore Stew with Homemade Cocktail Sauce
Ingredients
- Frogmore Stew
- yield: 6 to 8 servings
- You may know this as Shrimp Boil. I like the name Frogmore Stew. It’s more fun than Shrimp Boil. You can call it Shrimp Boil when you make it.
- I fed 6 adults and 2 children with this amount. The only thing left was the shrimp shells.
- 1 pound smoked sausage sliced one inch diagonally, browned, drained and set aside (I prefer Conecuh brand)
- 2 gallons water
- 2 lemons quartered
- 3/4 cup table salt if using kosher, measure a full cup
- 4 bags shrimp and crab boil
- 1 tablespoon liquid shrimp and crab boil concentrate
- 6 – 8 ears fresh corn
- 1 – 1 1/2 pounds small potatoes whole (I used baby Dutch)
- 5 pounds raw shrimp in shells deheaded (I prefer wild harvested from the Gulf of Mexico)
- Homemade Cocktail Sauce
- I prefer horseradish cream to plain grated horseradish in this sauce recipe. It’s a little smoother and doesn’t make you get that horseradish thingy in your nose quite as much.
- 1/2 cup ketchup
- 1 tablespoon horseradish cream
- 1 teaspoon Worcestershire sauce
- juice of one lemon
- Mix all ingredients well. Chill before serving.
Instructions
- Place water, lemons, salt and crab/shrimp boil (bags and liquid concentrate) in a large pot and bring to a rolling boil. Add potatoes and corn, resume boil and cook for 5 minutes. I used small potatoes (1 1/2 – 2 inches in diameter). If you prefer to use larger potatoes, they would require additional cooking time and should be added before corn. Add sausage and shrimp. Bring to a boil, cover and remove from heat for 10 minutes.
- For casual, very casual dining, spread newspaper on the table. Drain the Frogmore stew and scatter it down the middle of the table. Have butter and homemade cocktail sauce on hand.
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