No frogs, no stew. This dish is also known as a Lowcountry Boil, and it was at the top of my list of must-have local food on our recent trip to South Carolina. The somewhat misleading Frogmore name comes from the town this is supposed to have originated in, however, that could be just a bunch of bologna (or kielbasa as the case may be). Most origin stories get convoluted and embellished over time. This happens everywhere, of course, but in no place more charmingly than in the South.
Regardless of what you call it, it is amazingly delicious. Fresh shrimp, kielbasa sausage, new red potatoes, and corn on the cob all boiled together and seasoned with Old Bay. We got our shrimp from a local supplier right in Folly Beach, called Crosby's. All told, we purchased 11 pounds of freshly caught shrimp throughout the week. We ate peel-and-eat shrimp with cocktail sauce, shrimp omelettes, and shrimp tacos, but the Frogmore stew was by far my favorite of the week.
Often this is served dumped out on a newspaper wrapped table, like steamed crabs in Maryland, but we opted for plates. I can't think of a better beach house meal.
1 comment:
That looks amazing!
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