What’s For Dinner?
Frogmore Stew (Lowcountry Boil)
(First star is lowest, fourth star is highest)
5:30 Challenge / 5 ingredients / 30 minutes
When Roy and Becky Adams of Fayetteville sent in this recipe, I decided to hold it until corn was in season and the weather was more conducive to sitting down to a big “mess o’ shrimp and sausage.” Well, it’s summer and it’s time to enjoy. So spread a table with newspaper and plan on getting your hands dirty!
The Adamses, frequent “5:30 Challenge” contributors, always pick fresh and flavorful combinations without complicated seasoning. This dish typifies their simple and straightforward style of cooking.
There are two essential components to making this dish successfully. First, remember that what goes in, comes out. Start with really fresh ingredients. The Adamses recommend supporting local shrimpers by spending a little more for shrimp labeled “local” or “wild caught.” Select a flavorful smoked sausage (I like andouille or chorizo) and just-picked corn. The other important component when sequentially cooking ingredients is to use care not to overcook. Start cooking the potatoes. As they become just tender, add the sausage for flavoring. I like to cook corn for just a couple of minutes, so I add that at the end with the shrimp to prevent overcooking. If you like softer corn, add it a minute or two before adding the shrimp. -- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
8 to 10 small red-skin potatoes, halved or quartered
1 pound smoked sausage, cut in 2-inch lengths
4 ears corn, husks and silks removed and ears cut in half
1 1/4 pounds unpeeled shrimp
1/2 cup cocktail sauce