Saturday Shrimp Boil...

There is a history to this recipe it seems. Once called Frogmore Stew, a National Guardsman created this one-pot wonder when he needed to cook a meal for 100 soldiers. Richard Gay, who learned the recipe from his family, had everyone remembering his stew. The dish was later named Frogmore, where Richard was from, by the guards who teased him about home. The postal service eliminated the name Frogmore, which changed this popular dish to Low Country boil.

Personally, although I'm sure this story is true, I'm just as sure folks have been doing shrimp boils for long before that...

Low Country Shrimp Boil a.k.a. Fogmore Stew

12 small red potatoes, halved

5 quarts water

1 (3-ounce) bag of crab boil seasoning

2 LB Kielbasa, cut into 1½-inch pieces

6 ears of corn, halved

1 Onion, quartered

! Bulb Garlic, cut in half

4 Lemons, quartered

1 qt Beer (cheap stuff)

4-5 LB large fresh shrimp, large or jumbo

2 LB Clams

If you feel like it toss in a Blue Crab or two per person...

Add potatoes to large pot, and then add 5 quarts water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and return to a boil. Cook 20 minutes or until potatoes are tender.

Add shrimp, crab and clams to stockpot; cook 3 to 4 minutes or until shrimp turn pink and clams are open. Drain. Cover table with newspaper and then dump the boiled food in the middle and dig in, YUM…

Serve with cocktail sauce and cold beer. Serves 8.

A good cocktail sauce can be made with a jar of Heinz Chili Sauce, a heaping TBS of horseradish and the juice of a lemon. I recommend Samuel Adams Coastal Wheat as a great beer with this meal…

Enjoy…