Frogmore Stew

Frogmore Soup

Scooped again from the pages of Runner’s World magazine, my ongoing monthly copycat recipe is a winner. (To see other Runner’s World, healthy recipes, go to dinnerFeed.comand type ‘Runner’s World’ into the search box.)

Tonight’s dinnerFeed features Pam Anderson’s recipe from the September issue of Runner’s World. I was delighted to see this recipe, named after a fishing community in coastal South Carolina. I love clam bakes, and though this is certainly not a clam bake, it offers a short-cut to some of the same delicious flavors I crave.

The shrimp was cooked in the stew with the shells on; the shells add a great deal of flavor to the dish. I cut the recipe in half; it was easier to manage in one pot and it amply served four. We omitted the optional butter and I added a sprinkle of hot pepper flakes for spice and chopped parsley for color.

This is a friendly, fun and mouth-watering stew – make sure you pass plenty of napkins!

Recipe: Frogmore Stew


  • 1 medium onion, peeled and quartered
  • 2 large garlic cloves, smashed
  • 1 lemon, halved
  • 1/4 cup Old Bay Seasoning
  • 1 pound small red potatoes, scrubbed
  • 1 pound turkey kielbasa, cut into 8 pieces
  • 4 ears corn, husked and halved
  • 1 pound extra large shrimp, unpeeled


  1. Pour 6 cups of water into a large roasting pan, stock pot or Dutch oven. Add onions, garlic, Old Bay and lemon halves, squeezing lemon juice into the water. Bring to a boil.
  2. Add potatoes and kielbasa; return to a boil. Cover, reduce heat and simmer until potatoes are just tender, about 20 minutes.
  3. Add corn; increase heat to medium-high and cook, covered, until tender, about 5 minutes. Top with shrimp; do not submerge but cover and steam 3 minutes. Turn off heat, stir shrimp into broth and let stand, covered, until shrimp are cooked, about 3-5 minutes.

Time: 40 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

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