Frogmore Stew is very popular coastal dish in the Carolinas, Maryland, Virginia, and in some of the NE states. Don't let the name fool you; it contains no frogs. It's a great beach meal because you can cook it over an open pit flame/bonfire.

Ingredients

small red potatoes, unpeeled

fresh corn on the cob, shucked, cleaned and quartered

polish keilbasa, cut into about 1 1/2- to 2-inch chunks

unpeeled but deveined large fresh shrimp (in a pinch you can use frozen)

Old Bay Seasoning to taste depending on how much food you are making)

Directions

1. Put on a large (12 - 20 qt.) stockpot (hopefully with a pasta insert for easy drainage) of water and add the Old Bay seasoning then bring it to a boil.

2. Add the potatoes, cover the pot, return to a boil, and cook for 10 minutes.

3. Add the kielbasa, cover and cook for an additional 5 minutes.

4. Add the corn, cover and cook for 5 more minutes.

5. Add the shrimp, cover and cook 3 to 5 minutes more until the shirmp curl and turn pink.

6. Drain the whole thing and dump it out on a newspaper covered table.

7. Serve with butter for the corn and potatoes, cocktail sauce for the shrimp and some spicy mustard for the polish kielbasa.

For this particular recipe, you can adjust the amount of each ingredient depending on how large a crowd you are serving. You may also add crab legs as an additional ingredient. They should be added just after the potatoes are added.