Lowcountry Boil (Frogmore Stew)

Total Time Prep: 20 min. Cook: 40 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
This crowd-pleasing Lowcountry boil starring shrimp, corn and potatoes is perfection in a pot.

Ingredients

  • 2 quarts water
  • 1 bottle (12 ounces) beer
  • 2 tablespoons seafood seasoning
  • 1-1/2 teaspoons salt
  • 4 medium red potatoes, cut into wedges
  • 1 medium sweet onion, cut into wedges
  • 4 medium ears sweet corn, cut in half
  • 1/3 pound smoked chorizo or kielbasa, cut into 1-inch slices
  • 3 tablespoons olive oil
  • 6 large garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 pound uncooked snow crab legs
  • Optional: Seafood cocktail sauce, lemon wedges and melted butter

Directions

  1. In a Dutch oven, combine water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer until potatoes and corn are tender, 10-12 minutes longer.
  2. Meanwhile, in a small skillet, heat oil. Add garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute.
  3. Stir shrimp, crab legs and garlic mixture into Dutch oven; cook until shrimp and crab turn pink, 4-6 minutes. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice.

Nutrition Facts

1 serving: 500 calories, 20g fat (5g saturated fat), 212mg cholesterol, 1318mg sodium, 41g carbohydrate (6g sugars, 5g fiber), 40g protein.

Ideal for camping and relaxing trips to the beach, this crowd-pleasing recipe makes an appetizing presentation of perfectly seasoned meats, veggies and seafood. —Mageswari Elagupillai, Victorville, California
Recipe Creator

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