It’s week 11 for #LivingLovingWriting and this week I thought I would share one of the upcoming recipes in Lessons in Lemonade. With the manuscript complete, my kitchen has been super busy as I finish up the last few recipes to load onto the food blog, Starving for Southern. My husband and kids thank y’all for the project, as they’ve been stuffing their faces and loving every minute of it.
The name of this dish is so unique, that I couldn’t change it, and I hope you enjoy it as much as we did. Frogmore Stew is named after a fishing community on the South Carolina coast. It is a regional specialty served when fresh shrimp and corn are in season, and it’s a great mix of protein and carbs. This stew has been added into the rotation at our home, and maybe it will be at yours too!
QOTD: Have you made any of the recipes from the Starving for Southern series?
- 2 medium onions, peeled and quartered
- 4 garlic cloves, smashed
- 1 lemon, halved, plus extra lemon slices
- 1/2 cup seafood seasoning, such as Old Bay
- salt if needed
- 2 pounds of small red potatoes, scrubbed and cut if preferred
- 1 package turkey kielbasa, cut into pieces
- 8 ears of corn, husked and halved (we used 4)
- 2 pounds of shrimp, unpeeled
- melted butter optional
- garlic bread optional
Set a large roasting pan or stock pot over two burners. Add three quarts of water, onions, garlic, seafood seasoning, lemon halves (squeezing their juice into the water before adding the shells), and salt (if needed). Bring to a boil. Add potatoes and kielbasa; return to a boil. Cover with foil which lets some of the liquid evaporate, reduce the heat, and simmer until potatoes are just tender (20 minutes). Add corn; increase heat to medium-high and cook, covered, until tender (5 minutes). Top with shrimp; cover and steam (3 minutes). Turn off the heat; stir shrimp into broth and let stand, covered, until cooked (2 minutes). Serve with melted butter and lemon wedges. Serves 8.