Frogmore stew is named for a tiny town on the South Carolina coastal island of St. Helena. The one-pot dish, reputedly created in the 1950s by a local shrimp fisherman, calls for shrimp, corn on the cob, smoked sausage, and new potatoes steamed in a savory broth. Here a rye IPA adds another layer of flavor.
Active preparation time: 5 minutes
Total time: 30 minutes
Serves: 3–4
4 cup (946 ml) water
4½ cup (1 l) rye IPA
3 Tbs Old Bay Seasoning
1 lb (454 g) small Red Bliss potatoes
24 oz (680 g) smoked sausage, cut into 2" (5 cm) pieces
4 ears corn, halved
2 lb (907 g) shrimp, unpeeled
8 Tbs (1 stick) butter, softened
Kosher salt
Cocktail or horseradish sauce
In a large pot, combine the water, beer, and Old Bay and bring to a boil. Add the potatoes and boil for 10 minutes. Add the sausage and corn and continue boiling for 5 minutes. Add the shrimp and turn off the heat. Allow the stew to sit for 5 minutes.
Drain off all the liquid, add the butter, and stir to coat. Salt to taste. Pour the stew into a large serving bowl and serve with cocktail or horseradish sauce.
Beer Suggestions: Sierra Nevada Ruthless Rye IPA (Chico, California), Odell Rawah Rye IPA (Fort Collins, Colorado), Founders Red’s Rye IPA (Grand Rapids, Michigan), or for a more adventurous pairing, try Jester King Wytchmaker Farmhouse Rye IPA (Austin, Texas).