Lunch: Bowens Island Frogmore Stew

Ingredients

6 to 8 cups cold water (see Cook's Note)
3 tablespoons Old Bay Seasoning
Dash hot sauce, such as Tabasco
1 1/2 pounds new red potatoes
2 pounds kielbasa, cut into 1- to 2-inch lengths
6 ears corn, shucked and broken in half
2 pounds shell-on shrimp (36/40 count)

Instructions

Combine the water, Old Bay and hot sauce in a large pot. Bring to a boil over high heat. Add the potatoes and cook until soft when pierced with a fork, 10 to 15 minutes. Reduce the heat to medium-high, add the kielbasa and corn and cook for another 5 minutes. Increase the heat to high. Once the pot has returned to a boil, add the shrimp and then remove from the heat. Stir gently to mix, and keep watching until the shrimp start to turn pink. Drain in a large colander and return to the pot. Serve immediately.
Cook's Note: The precise amount of water depends on the size of the pot; you should have enough space inside to let the ingredients breathe and move, and enough water to just barely cover them.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Food Network Kitchen has not tested it for home use and therefore cannot make any representation as to the results.

Add a review for Bowens Island Frogmore Stew