Best 8 Frogmore Stew Low Carb Recipes
Welcome to the world of culinary discoveries! Have you ever heard of frogmore stew? This delectable dish is a harmonious blend of protein-rich meats, succulent vegetables, and a savory sauce, all simmering together in a pot to create a feast fit for royalty. The low-carb version of this classic recipe takes it up a notch by reducing the carbohydrates while maintaining the satisfying flavors that make this stew so beloved. Join us on this gastronomic journey as we explore the best recipe for a low-carb frogmore stew, bringing forth a symphony of flavors that will tantalize your taste buds and satisfy your cravings without compromising on your health goals.
Check out the recipes below so you can choose the best recipe for yourself!
FROGMORE STEW
This picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of the two low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won't disappoint! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a stockpot, combine water, onion, seafood seasoning and, if desired, lemons; bring to a boil. Add potatoes; cook, uncovered, 10 minutes. Add kielbasa and corn; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add shrimp; cook 2-3 minutes longer or until shrimp turn pink., Drain; transfer to a bowl. Serve with cocktail sauce, butter and additional seasoning.
Nutrition Facts : Calories 369 calories, Fat 18g fat (6g saturated fat), Cholesterol 175mg cholesterol, Sodium 751mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.
CLASSIC FROGMORE STEW (LOW COUNTRY BOIL)
Steps:
- Gather the ingredients.
- Combine all of the seafood boil seasoning ingredients in a bowl and mix together.
- Alternatively, put all of the ingredients into a small jar with a lid and shake.
- Gather the ingredients.
- Put the water in a large stockpot . Stir the crab boil seasoning or Old Bay into the water and bring it to a boil over high heat.
- Meanwhile, cut the potatoes into halves or quarters if large; you can leave them whole if they are small.
- Slice the sausage into 1 1/2- to 2-inch pieces.
- Shuck the corn and break each ear into halves or thirds.
- When the water comes to a full boil, add the potatoes and boil for 5 minutes.
- Add the sausage and continue boiling for 12 minutes.
- Add the corn and continue boiling for 1 minute.
- Add the shrimp and continue boiling for 2 minutes.
- Use a hand-held strainer or pour into a colander and drain well.
- Turn out onto a surface covered with newspaper, brown paper, or several layers of paper towels and serve.
- Enjoy.
Nutrition Facts : Calories 632 kcal, Carbohydrate 59 g, Cholesterol 73 mg, Fiber 8 g, Protein 23 g, SaturatedFat 11 g, Sodium 22594 mg, Sugar 8 g, Fat 36 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
FROGMORE STEW
Frogmore Stew, often called a Lowcountry boil, is open to great variation. The essentials are the freshest shrimp you can find, preferably from the southeastern Atlantic coast or the Gulf of Mexico. You will also need kielbasa or similar sausage, and corn on the cob. Ben Moïse, a South Carolinian who has been making it the same way more than 30 years, insists on only those three ingredients, and employs frozen three-inch cobs from the supermarket. Fresh corn works as well, and you can add new potatoes, onions or other vegetables for "gilding the lily," as he says. Serve the stew with beer, coleslaw and a ketchup-based cocktail sauce heavy with horseradish and lemon. This recipe can easily be adjusted for more or fewer people.
Provided by Kim Severson
Time 20m
Yield 6 servings
Number Of Ingredients 4
Steps:
- If using fresh corn, shuck and remove silks. Trim ends and break into halves. If using cobettes, keep frozen until cooking.
- Fill a pot with water; it should be large enough to hold twice the volume of water as of ingredients. Add 1 cup of the seasoning and bring to a boil.
- Add the sausage and corn, stir and bring back to a boil. Cook for 8 minutes. Add the shrimp and cook for 2 1/2 minutes, whether the water is boiling or not. Drain and then pour the shrimp, corn and sausage into a large bowl or onto an outdoor table covered with newspaper, sprinkling evenly with the remaining seasoning.
Nutrition Facts : @context http, Calories 777, UnsaturatedFat 25 grams, Carbohydrate 47 grams, Fat 44 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 14 grams, Sodium 2223 milligrams, Sugar 2 grams, TransFat 0 grams
FROGMORE STEW
I've been using this recipe for over 20 years, ever since I moved to South Carolina. It can be adjusted to serve any number. Allow 2 tablespoons of seasoning per quart of water. If you cannot find hot smoked sausage, use another smoked sausage such as kielbasa and add crushed hot red pepper to the pot.
Provided by Shirley
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Bring water and Old Bay Seasoning to boil in a large stockpot.
- Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 39.1 g, Cholesterol 298.9 mg, Fat 15.5 g, Fiber 5.2 g, Protein 52.6 g, SaturatedFat 4.6 g, Sodium 2732.6 mg, Sugar 4.6 g
GOOD OLE' SOUTHERN FROGMORE STEW
This is comfort food for any true Southerner. Includes shrimp, potatoes, fresh corn and smoked sausage.
Provided by RAdams
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Bring the water to a boil in a very large pot. Squeeze the lemon juice into the water, then throw in the halves. Add the onion, garlic, salt and crab boil. Reduce heat to a simmer, cover, and cook for about 10 minutes.
- Add the potatoes and sausage; cover and simmer for 20 minutes. Add the corn and cook for 10 minutes. Remove from the heat and stir in the shrimp. Let sit covered for 5 minutes or until shrimp are pink. Drain, and serve with melted butter for dipping. Broth may be reserved and reused for cooking rice or other soups.
Nutrition Facts : Calories 1037.1 calories, Carbohydrate 51.8 g, Cholesterol 397 mg, Fat 63.3 g, Fiber 5.9 g, Protein 66.6 g, SaturatedFat 28.2 g, Sodium 2644.1 mg, Sugar 8.3 g
FROGMORE STEW -LOW CARB
Here is a low carb version of a lowcounrty favorite. Come October in the South Carolina lowcountry, when the shrimp season overlaps high blue crab season, it's time to make Frogmore Stew! Named for Frogmore, South Carolina, a town of about ten thousand people in the low-lying wetlands between Beaufort and St. Helena Island, this stew quite literally seems to have emerged from the marshes: it puts shrimp and crab front-and-center, and it's often served by outdoorsy characters, at hunting stations, fish shacks, and boatyards. And more than any other stew, Frogmore (which is also sometimes referred to as Lowcountry Boil) lives up to the spirit of one-pot dining, with whole, shell-on shrimp, split crabs, corn-on-the-cob, and smoked sausages bobbing around in a richly-concentrated shellfish broth.
Provided by Porfavorcorona
Categories Stew
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Use a big, 20-gallon pot filled to about half full of water.
- Bring water to a boil.
- Add sausage, potatoes and seasoning in water and let boil for about 10 minutes or so.
- Put the corn in and bring back to a boil.
- Then put the crabs in and bring back to a boil.
- Finally, add the shrimp, and when the water comes back to a boil, pour off water.
- Enjoy and it will be messy!
Nutrition Facts : Calories 885.5, Fat 53.1, SaturatedFat 17.2, Cholesterol 463.4, Sodium 3198.6, Carbohydrate 37.1, Fiber 3.9, Sugar 5.9, Protein 63.5
FROGMORE STEW
Provided by Nora Kerr
Categories dinner, weekday, one pot, soups and stews, main course
Time 30m
Yield Six servings
Number Of Ingredients 11
Steps:
- Bring the stock to a boil. Add the onion, bay leaf and thyme and simmer, partially covered, until almost tender, about 7 minutes. Add the sausage and cook for 7 minutes longer. Add the corn and roasted peppers. Cook until just tender, about 10 minutes.
- Season with salt and pepper. (The stew should be full-flavored and rich.) Bring to a boil and add the shrimp. Add the green beans, if desired. Cover and cook for 2 minutes (do not overcook the shrimp).
- To serve, place 4 shrimp, 2 pieces of corn, 3 slices of sausage and some of the peppers, onions and beans in individual bowls. Ladle in 1/2 cup of broth and sprinkle with chopped parsley. Serve with benne seed biscuits (see recipe).
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 15 grams, Carbohydrate 26 grams, Fat 26 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1178 milligrams, Sugar 9 grams, TransFat 0 grams
FROGMORE STEW
Similar to a clambake, but with shrimp. Don't cut back on the Old Bay, use the entire half cup called for.
Provided by Paramedic Leigh
Categories < 60 Mins
Time 35m
Yield 8 Bowls, 8 serving(s)
Number Of Ingredients 11
Steps:
- Place 3 quarts water into a large pot, add onions, garlic, Old Bay and salt to taste.
- Squeeze lemon juice into stock, then toss in lemon halves, bring to a boil.
- When boiling, add add potatoes and kelbasa, cover pot and reduce heat, simmer until potatoes are just tender, about 20 minutes.
- Add corn, bring to medium-high and cook until tender, about 5 minutes.
- Stir in shrimp, let stand, covered, about 2 minutes.
- Serve seafood, sausage and veggies in small bowls with lemon wedges and melted butter.
Nutrition Facts : Calories 646.5, Fat 34, SaturatedFat 10.9, Cholesterol 217.6, Sodium 1675.1, Carbohydrate 52.5, Fiber 6, Sugar 9.4, Protein 36.1
Tips:
- Choose the right meat: Frogmore stew is traditionally made with lamb, but you can also use beef, pork, or chicken. If you're using lamb, choose a shoulder or leg roast that has a good amount of fat. This will help to keep the stew moist and flavorful.
- Brown the meat before stewing: Browning the meat adds flavor and helps to develop the stew's rich color. To brown the meat, heat a large pot or Dutch oven over medium-high heat. Add the meat and cook, stirring occasionally, until it is browned on all sides.
- Use a variety of vegetables: Frogmore stew is a great way to use up leftover vegetables. You can add almost any type of vegetable to the stew, such as potatoes, carrots, celery, onions, peas, and corn. Be sure to cut the vegetables into bite-sized pieces so that they cook evenly.
- Use a good quality broth: The broth is the base of the stew, so it's important to use a good quality broth. You can use store-bought broth or make your own. If you're making your own broth, be sure to use fresh vegetables and herbs.
- Simmer the stew for at least 1 hour: Simmering the stew for at least 1 hour allows the flavors to meld and develop. The longer you simmer the stew, the more flavorful it will be.
Conclusion:
Frogmore stew is a hearty and flavorful stew that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious Frogmore stew that your family and friends will love.
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