Bertolli

Charleston Seafood Recipe List

Old Village Post House Inn

101 Pitt Street , Mt Pleasant, SC 29464
843-388-8935

FROGMORE STEW

Ingredients

12 Baby Potatoes, cut in half and boiled
until tender, cool 1 each Multicolored Bell Pepper, diced medium
12 Peeled Pearl Onions, sautéed in 1 tbsp. butter
and 1/2 cup water until tender, cool
4 ears Corn Husked, shucked
1/2 lb Kielbasa or Spicy Sausage, sliced in 1/2 inch slices
20 Jumbo Shrimp, peeled & deveined (save shells)
1/2 lb Blue Crab Claw Meat, picked thoroughly
2 T Butter
1 bunch Parsley, chopped
1 T Old Bay Seasoning
Shrimp Broth (recipe follows)

Method

  • Take medium sized pot and place on high heat.
  • Coat bottom of pan with oil and heat just until it begins to smoke then add shells stirring constantly until shells are bright orange.
  • Add remaining ingredients except the water stirring to incorporate.
  • Add water bringing to a boil and reduce heat to medium low simmering for 20 min.
  • Drain liquid and save.
  • Discard shells.

    Ingredients For Shrimp Broth

    2 c Water
    Shrimp Shells
    2 cloves Garlic, smashed
    1 T Tomato Paste
    Quartered Tomatoes
    1 T Peppercorns
    2 Bay Leaves

    Composition

  • In medium pot on medium high heat, add 2 tbsp. oil and sauté peppers for 3 minutes until tender but not browned.
  • Add corn and cook for 2 min.
  • Add sausage, potatoes, pearl onions, shrimp,Old Bay & all of the shrimp stock cooking until shrimp turn light pink, turn off heat and add the crab, parsley, butter, salt & pepper.
  • Divide the stew into four bowls, serve with ice cold beer and enjoy!

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