- 3 quarts water
- 1 lemon, halved
- 1 medium onion, halved
- 2 cloves garlic, crushed
- 1 pinch coarse salt
- 1 (3 ounce) package dry crab boil
- 1 1/2 pounds red potatoes, scrubbed
- 4 ears corn, husk and silk removed
- 1 1/2 pounds unpeeled, large fresh shrimp
- 1 pound smoked beef sausage, cut into chunks
- 1/2 cup butter, melted
- 1 dash hot pepper sauce (e.g. Tabasco™), or to taste
- Bring the water to a boil in a large pot. Squeeze the juice from the lemon into the water, and throw in the halves. Add onion, garlic, salt and crab boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
- Add the potatoes and sausage, and return to a boil. Simmer covered for 20 minutes. Break the ears of corn in half, and add them to the pot; cover, and cook for 10 more minutes. Remove from the heat, stir in the shrimp, and cover for 5 minutes. Drain off liquid before serving. It may be reserved for other uses such as soup stock.
- Stir together the melted butter and hot sauce. Serve with the seafood and vegetables for dipping.
03/05/2017
recipepes.com
SC Frogmore Stew, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
