Frogmore Stew Recipe Recipe

Name: Frogmore Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 cup thinly sliced leeks, white parts only; 1/4 cup finely diced celery stalks with their leaves (use the tender inner stalks); 1 cup coarsely chopped fresh tomatoes; 2 medium garlic cloves, minced; 1/2 tablespoon fresh thyme leaves, coarsely chopped; 1 cup dry white wine; 1 teaspoon Old Bay Seasoning; 1 cup tomato juice; 3 cups fish stock, shrimp stock, or lobster stock (clam juice works in a pinch); 9 golf-ball-size new potatoes, cooked in salted water until just tender, then drained; 3 ears corn, shucked and cut crosswise into 4 pieces; 1 pound andouille sausage, cut into 1/2-inch slices; 4 lemon rounds, sliced 1/8 inch thick; 1 1/2 teaspoons kosher salt, plus more as needed; 1 1/2 pounds fresh large shrimp, heads off, peeled but with the very end of the tail shell intact; 1 cup arugula, coarsely chopped; 1 tablespoon coarsely chopped Italian parsley; 2 tablespoons unsalted butter (1/4 stick); 6 slices grilled or pan-fried country bread rubbed with garlic, for serving

Servings: persons

2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced leeks, white parts only
1/4 cup finely diced celery stalks with their leaves (use the tender inner stalks)
1 cup coarsely chopped fresh tomatoes
2 medium garlic cloves, minced
1/2 tablespoon fresh thyme leaves, coarsely chopped
1 cup dry white wine
1 teaspoon Old Bay Seasoning
1 cup tomato juice
3 cups fish stock, shrimp stock, or lobster stock (clam juice works in a pinch)
9 golf-ball-size new potatoes, cooked in salted water until just tender, then drained
3 ears corn, shucked and cut crosswise into 4 pieces
1 pound andouille sausage, cut into 1/2-inch slices
4 lemon rounds, sliced 1/8 inch thick
1 1/2 teaspoons kosher salt, plus more as needed
1 1/2 pounds fresh large shrimp, heads off, peeled but with the very end of the tail shell intact
1 cup arugula, coarsely chopped
1 tablespoon coarsely chopped Italian parsley
2 tablespoons unsalted butter (1/4 stick)
6 slices grilled or pan-fried country bread rubbed with garlic, for serving

1
Place a large pot over medium-high heat until hot, about 2 minutes.
2
Add the olive oil, leeks, and celery and cook until just translucent, about 3 minutes.
3
Add the tomatoes, garlic, and thyme and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes.
4
Add the white wine and let it reduce by about half.
5
Add the Old Bay, tomato juice, fish stock, potatoes, corn, sausage, lemon, and 1/2 teaspoon of the salt and cook for 5 minutes.
6
Meanwhile, season the shrimp with a 1/2 teaspoon of the salt and set the shrimp aside.
7
Reduce the heat to medium low, add the shrimp, and cover with a tightfitting lid.
8
Cook until the shrimp are cooked through and no longer translucent, about 5 minutes.
9
Add the arugula, parsley, butter, and remaining 1/2 teaspoon of salt and stir to combine.
10
Cook until the butter is melted and the arugula is just wilted, about 1 minute more.
11
Taste and season with additional salt as desired.
12
Ladle the stew into 6 bowls and serve with a slice of grilled bread.

877

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1/2 cup thinly sliced leeks, white parts only, 1/4 cup finely diced celery stalks with their leaves (use the tender inner stalks), 1 cup coarsely chopped fresh tomatoes, and more.

Yes, Frogmore Stew Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Frogmore Stew Recipe

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