Shrimp Boil (Charleston Frogmore Stew)

Frogmore Stew, also known as Beaufort Boil or Lowcountry Boil is a staple in the Lowcountry and has been bringing friends and families together for generations. The names of some of their native Lowcountry dishes are almost as colourful as all of the super-fresh local ingredients that go into them: She-crab soup, Frogmore stew, and Hoppin’ John, just to name a few. The Lowcountry teems with life from the Atlantic, and for centuries our local cooks have turned to the water for culinary inspiration. Crabs, shrimp, fish, and oysters form the basis of any traditional menu; as well as rice, grits, and the produce of the coastal plain all play an instrumental role in Lowcountry cooking.

3 Tbsp. shrimp boil seasoning, such as; Old Bay
3 Tbsp. sea salt
1½ gal water
2 lbs hot smoked link sausage, cut into 2" pieces
12 ears freshly shucked corn, broken into 3-4" pieces
4 lbs shrimp, headed, shell on

In a large stockpot, add the seasonings to the water and bring to a boil. Add the sausage and boil, uncovered, for five minutes. Add the corn and count five minutes. Add the shrimp and count three minutes. (Don't wait for the liquid to return to a boil before timing the corn and shrimp.) Drain immediately and serve.

Makes 8 servings.