Carolina Champions Shrimp Bowl

This is my version of a classic coastal combination called Frogmore Stew, a South Carolina seafood dish. Some recipes include smoked sausage, but I prefer the lighter flavor without it. The great thing about this meal is that you just put the big serving bowl on the table, toss out some napkins, and let everyone dig in. You don’t need much else, except maybe a salad on the side.

 

SERVES 6

 

3	lemons, each cut in half
1	package crab boil-in-a-bag, such as Zatarain’s
2	pounds small red or new potatoes, unpeeled
1	medium-size yellow onion
3	large cloves garlic, crushed
3	tablespoons Old Bay seasoning
2	teaspoons hot pepper sauce
3	large or 4 small ears fresh corn, shucked and cleaned
1½	pounds medium-size shrimp
	Melted butter, seafood cocktail sauce, and lemon wedges for serving (optional)

1. Add the lemon halves and crab boil-in-a-bag to a large pot of water and bring to a boil. The pot needs to be big enough to hold all the ingredients, which you will add in stages; don’t overfill with water.
2. Cut the potatoes into quarters, making sure the pieces are roughly the same size. Cut the onion into quarters.
3. When the water comes to a boil, add the potatoes, onion, garlic, Old Bay, and hot pepper sauce. Cover, reduce the heat to medium, and simmer for about 10 minutes, or until a knife easily pierces the potatoes.
4. Break the ears of corn into pieces about 3 inches long. Add the corn to the pot, return to a boil, and cook, uncovered, for about 1 minute. Add the shrimp and stir. Cook for 1 to 2 minutes, or until the shrimp turn pink and are cooked through; be careful not to overcook.
5. Drain immediately in a large strainer. Discard the crab boil bag and lemon halves, and pour everything into a large serving bowl. Serve hot or warm, with melted butter, seafood cocktail sauce, and lemon wedges, if desired.

EXTRA POINTS Gather the tailgate gang around and make cooking this dish a party. The large pot of a turkey fryer is great for making this treat.