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Lowcountry cuisine is the cooking traditionally associated with the South Carolina Lowcountry and the Georgia coast. While it shares features with Southern cooking, its geography, economics, demographics, and culture pushed its culinary identity in a different direction from regions above the Fall Line.
The traditional South Carolina dish called Lowcountry Boil or Frogmore Stew, made of shrimp, sausage and corn, is served. The supper typically attracts 2,500 to 3,000 people. The supper typically ...
Frogmore is the name of a community in the middle of St. Helena Island, near Beaufort, South Carolina. Although there are many versions of this dish around, the name Frogmore Stew was coined in the 1960s by Richard Gay, one of the owners of Gay Fish Company, circa 1948, on St. Helena Island.
Frogmore is an unincorporated community on St. Helena Island in Beaufort County, South Carolina, United States, along U.S. Route 21. [1]Located halfway between Beaufort and Hunting Island State Park, the Frogmore area is primarily rural but is considered to be the commercial center of St. Helena Island.
Charleston's dining scenegets plenty of recognition, and rightfully so.From crab rice to Frogmore stew, the local dishes are starkly different from the ones you'll find on a traditional Southern menu.
Frogmore Stew. Broth (mix together): 1 cup ketchup. 1 cup vegetable oil. 1 cup vinegar. 1 package 3 ounces of crab boil. ¾ cup salt. 2 teaspoons black pepper. 16 cups water. Stew:
This page was last edited on 22 January 2023, at 15:27 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
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