Sc Frogmore Stew

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Sc Frogmore Stew to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Sc Frogmore Stew, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 quarts water
• 1 lemon, halved
• 1 medium onion, halved
• 2 cloves garlic, crushed
• 1 pinch coarse salt
• 1 (3 ounce) package dry crab boil
• 1 1/2 pounds red potatoes,
• scrubbed
• 4 ears corn, husk and silk
• removed
• 1 1/2 pounds unpeeled, large
• fresh shrimp
• 1 pound smoked beef sausage,

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

cut into chunks 1/2 cup butter, melted 1 dash hot pepper sauce (e.g

Step 2: Technique & Execution

Tabascoв„ў), or to taste Bring the water to a boil in a large pot

Step 3: Technique & Execution

Squeeze the juice from the lemon into the water, and throw in the halves

Step 4: Technique & Execution

Add onion, garlic, salt and crab boil

Step 5: Technique & Execution

Reduce heat to medium-low, cover, and simmer for 10 minutes

Step 6: Technique & Execution

Add the potatoes and sausage, and return to a boil