Frogmore Stew/Shrimp Boil

I have received lots of questions about the "Frogmore Stew"/Shrimp Boil that is in one of our camping pictures from last weekend. This is truly one of our summer favorites. So, I have decided to post the recipe so you to can try it.

Frogmore Stew

3 quarts water

1 tablespoon kosher salt

1 tablespoon crushed red pepper (Use less if you don’t want it to be so spicy)

1 tablespoon ground cumin

2 teaspoons dried thyme

2 teaspoons coarsely ground black pepper

8 garlic cloves, peeled and mashed

4 bay leaves

2 (12-ounce) cans beer

1 medium onion, cut into 8 wedges

2 pounds small red potatoes, quartered

1 pound low-fat smoked sausage or low-fat kielbasa (such as Hillshire Farms), cut into 1/2-inch-thick slices

4 ears shucked corn, halved crosswise

2 pounds large shrimp, unpeeled


Preparation
Bring first 10 ingredients to a boil in an 8-quart stockpot. Add red potatoes; cook for 12 minutes. Add corn and sausage, and cook for 4 minutes. Add shrimp, and cook for 2 minutes or until shrimp are done. Drain and discard bay leaves.

Yield
8 servings (serving size: about 2 3/4 cups)

Nutritional Information
CALORIES 315(11% from fat); FAT 4g (sat 1g,mono 1g,poly 1.2g); IRON 5.2mg; CHOLESTEROL 184mg; CALCIUM 91mg; CARBOHYDRATE 38.2g; SODIUM 709mg; PROTEIN 31.5g; FIBER 3.6g

Cooking Light, Sept. 2006 edition