How to Cook Frogmore Stew

Serves: 6

Preparation time: 15 mins

Cooking time: 35 mins

Ingredients needed to make Frogmore Stew:

• 1 ½ lb fresh large shrimps, beheaded, peeled but tail retained
• 1 lb Andouille sausage, chopped into ½’’ chunks
• ¼ cup celery stalks, finely diced
• 2 garlic cloves, minced
• 9 small potatoes, cooked in salted water and drained
• 1 cup arugula, roughly chopped
• 1 cup fresh tomatoes, roughly chopped
• 3 ears corn, shucked and sliced crosswise into 4 chunks
• 1 tbso Italian parsley leaves, roughly chopped
• ½ tbsp fresh thyme leaves, roughly chopped
• ½ cup white parts of leeks, thinly sliced
• 4 lemon rounds, thinly sliced
• 1 cup tomato juice
• 1 cup dry white wine
• 3 cups fish stock
• 2 tbsp unsalted butter
• 2 tbsp extra virgin olive oil
• 1 tsp Old Bay seasoning
• 1 ½ tsp sea salt, plus extra if necessary
• 6 garlic bread, for serving

Cooking instructions for Frogmore Stew:

• Heat a large stockpot for a couple of minutes over moderately high heat and drizzle a lashing of olive oil into it.
• Throw in the celery as well as leek slices and stir fry for about 3 minutes or until they turn lucid.
• Empty the cup of chopped tomatoes into it and stir them together, along with the thyme and garlic, until well combined.
• Continue to cook for about 3 minutes or until the garlic gives out its characteristic aroma and pour in the white wine.
• Stir well to mix properly and continue to simmer the mixture until it thickens to half its previous volume.
• Pour in the fish stock as well as the tomato juice, followed by ½ tsp of salt.
• Drop in the sausage, corn, potatoes as well as the lemon and stir them all together along with a dash of Old Bay seasoning.
• Continue to cook the stew for about 5 minutes and meanwhile toss shrimps along with ½ tsp salt in a bowl, until well coated and set aside.
• Lower the heat slightly and plop in the seasoned shrimps.
• Give it a good stir until distributed evenly throughout the mixture and place a tight-fitting lid on top.
• Cook the stew for about 5 minutes or until the flesh of the shrimps turn opaque and they are cooked through.
• Fold in the parsley as well as arugula, along with a dollop of butter and season with rest of the salt.
• Stir until well combined and cook further for a minute or until the butter melts and leafy greens just wilt.
• Adjust the seasonings if necessary and spoon it into serving bowls.
• Serve alongside the grilled bread slice.

Image credit: Wikimedia Commons

Last Updated on March 1, 2013 by