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The best-attended function to feature Frogmore Stew occurs in July at the 10-day Beaufort Water Festival (in the 54 years of the festival it has grown to be the largest totally volunteer-run festival on the south eastern coast), the event feeds 2,400, the recipe includes 1,200 lbs of shrimp, 2,400 ears of corn, 600 lbs of sausage, 72 oz of ...
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 ...
“Everything from shrimp fried rice to Frogmore Stew,” said Brandon, referring to “lowcountry boil,” the traditional South Carolina dish made with shrimp, corn on the cob, potatoes and sausage.
The Lowcountry Supper at Beaufort’s Water Festival is Thursday evening, and it will draw thousands. The cooks will be in “the ring of fire.” Lowcountry boil is ‘king’ in Beaufort.
Frogmore stew: South Low Country of South Carolina and Georgia Frogmore stew, also known as low country boil, is a dish consisting of shell-on shrimp, smoked sausage, corn, and red potatoes all cooked together in a spice laden broth. It's typically served family style, on newspaper with lemon, cocktail sauce, and drawn butter. [168] [169 ...
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 Lowcountry Supper, the traditional meal of shrimp, corn, sausage and potatoes, variously called Frogmore Stew, Beaufort Stew or Lowcountry boil, is at 6 p.m. Thursday.
3. Add the serrano, olives and halibut and simmer over moderate heat, stirring occasionally, until the fish is cooked through and the stew is thick, about 5 minutes longer. 4. Meanwhile, in a small bowl, using the back of a spoon, mash the remaining garlic to a paste with a pinch of salt.