Men's Journal

The next time you’ve got a crowd to feed, take a break from the grill and serve up this southern shellfish classic.

By David Ramsey

Folks in coastal South Carolina, the area known as the “Lowcountry,” have been eating Frogmore stew for as long as Robert Barber can remember. “It’s a great dish that’s easy to cook for a lot of people,” says Barber, the proprietor of James Beard award winning Bowens Island Restaurant, a Charleston seafood joint that’s been in his family since his grandfather opened it more than 60 years ago.

The dish, which got its name from Frogmore, a little village on nearby St. Helena Island, couldn’t be simpler: It’s just red potatoes, fresh corn on the cob, unpeeled shrimp, and sausage (Barber prefers Hillshire Farm’s smoked kielbasa), all thrown together in a big pot. “It’s hard to mess it up,” Barber says before emphasizing one main point: Don’t overcook the shrimp. “They’ll get mushy.”

The only thing left to do is to get a big table and some paper towels. “You get your hands a little dirty, but it’s worth it,” Barber says. “It’s the kind of communal event we don’t get enough of.”

Bowens Island Frogmore Stew (Serves 6)

The Ingredients:

6 to 8 cups cold water
3 tbsp Old Bay Seasoning
Dash of hot sauce
1-1/2 lbs new red potatoes
2 lbs Hillshire Farm Polska Kielbasa, cut into 1- to 2-inch lengths
6 ears of corn, shucked and broken in half
2 lbs shell-on fresh shrimp (36- to 40-count)

The Process:
Place the cold water, Old Bay, and hot sauce in a large pot. (The 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.) Bring the water to a boil over high heat; then add the potatoes and cook for 10 to 15 minutes or until they are soft when pierced with a fork. Reduce heat to medium-high, then add the kielbasa and corn and cook for another 5 minutes. Increase heat to high. Once the pot is at 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. Barber uses a rustic copper or wooden bowl to serve at the restaurant, though if you’re going Lowcountry style, dish everything out on top of tables covered with newspaper.

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This article first appeared in the September 2010 issue of Men’s Journal.

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