Frogmore Stew

Ingredients:

4 quarts water

2 teaspoons salt

4 tablespoons Old Bay seasoning

1 teaspoon red pepper flakes

2 celery ribs cut 2" pieces (optional)

4 medium or 8 small red-skinned potatoes

4 corn ears husks and silks removed and ears cut in half

3/4 pound chorizo or other spicy smoked sausage cut 2" lengths

2 pounds large shrimp peeled or unpeeled

In an extra-large stockpot over high heat, combine the water, salt, Old Bay, red pepper flakes and celery. 

Bring to a boil; cook for 5 minutes. 

Skim and discard any foam that rises to the top.

Add potatoes and cook just until fork-tender, 10 to 20 minutes depending on size of potatoes. 

Add corn and sausage; cook 3 to 5 minutes longer. 

Add shrimp and cook until pink and opaque.

Serve in shallow bowls with some of the spicy liquid, if desired, for dunking bread.

This recipe yields 4 servings.

Comments: This Low country classic is casual summer eating at its best. 

Halve or double the recipe depending on the number of diners; spread out newspapers on the table and put a bowl in the middle for tossing the shrimp shells as you peel and eat them. 

Have some crusty bread for dunking in the spicy liquid.

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