"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Frogmore Stew Recipe

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This recipe for Frogmore Stew, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Buffy Hunt
Added: Sunday, October 14, 2007


3 quarts water
1 lemon, halved
1 med. onion, halved
2 cloves garlic, smashed
coarse salt to taste
1 (3 oz) pkg dry crab boil
1 1/2 lb. medium red potatoes, scrubbed
1 lb. smoked sausage, cut into 1 inch pieces
4 ears fresh corn, shucked and broken in half
1 1/2 lb. unpeeled, large fresh shrimp
1/2 c. butter, melted

Bring the water to a boil in a very large pot. Squeeze the lemon juice into the water, then throw in the halves. Add the onion, garlic, salt and crab boil. Reduce heat to a simmer, cover, and cook for about 10 minutes.
Add the potatoes and sausage; cover and simmer for 20 minutes. Add the corn and cook for 10 minutes. Remove from the heat and stir in the shrimp. Let sit covered for 5 minutes or until shrimp are pink. Drain, and serve with melted butter for dipping. Broth may be reserved and reused for cooking rice or other soups.




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