“F” is for Frogmore stew. Perhaps no dish better represents the essential simplicity of lowcountry cuisine than Frogmore stew. Some claim that the one-pot dish originated in the Frogmore community on St. Helena Island, but the truth is that Frogmore stew (also called Beaufort stew or Louisiana boil) exists throughout the coastal regions of the South. There are two main ingredients, fresh shrimp and newly shucked, yellow corn, but most anything that is good boiled—such as crabs and redskin potatoes—can be added. Two keys to success with Frogmore stew are to stagger the addition of the ingredients and not to overcook the shrimp. When the pot begins to boil, add spicy sausage and sliced lemons. The most important ingredient is the last one: serve Frogmore stew in a Carolina beach house surrounded by family and friends.
“F” is for Frogmore stew
