1/2 box Old Bay seasoning
dash of tabasco
1 teasp salt
1/2 cup vinegar
juice of 3 lemons
1 cup white wine
1 can of beer
2 onions chopped in large pieces
8 ears of corn on the cob (broken in half)
2 lbs. Hillshire Farms hot sausage
4 lbs. shrimp
2 lbs. small red potatoes
Add first 7 ingredients to water (enough water to fill the pot about half
full) in large pot. Cover and simmer 1/2 to 1 hour, add sausage cut into
1/2 to 1" pieces bring pot to a boil cut back to simmer, cover cook for 30
minutes, add potatoes bring pot to boil, cut back to simmer, cover and
cook 15 minutes, add corn bring pot to boil cut back, cover and simmer 15
minutes or until done. Add shrimp bring to boil stir, cover, cut off heat
and let set for 2 minutes.
This is best done in a large pot with a basket-just pull basket out of the
water and let drain in the sink. We use a large industrial size tray to
hold it all. Serve with cocktail sauce and saltines. The potatoes make
this a Frogmore Stew, otherwise it's a Beaufort Stew.
Enjoy!
Marian
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