Southern Cuisine – Seafood Boil
The flavors of the southern United States have been anticipated and expected for both locals and visitors for centuries. But it’s not all about homemade fried chicken, sweet iced tea and biscuits. While these traditional items are still considered a delicacy in many households and operations below the Mason-Dixon, there are several other dishes that certainly deserve recognition as well.
Frogmore stew is a fresh and simple seafood boil that is rich in both flavor and history. The name varies based on location, but in its original hometown of Beaufort, South Carolina it is often referred to as Beaufort stew or Beaufort boil. Regardless of what you call it, the perfect lowcountry combination of shrimp, sausage, corn and potatoes is sure to leave anyone satisfied.
While there are several stories of how this savory and sweet dish came to be, one says that a shrimper in Frogmore was running low on groceries and couldn’t decide what to make for dinner. So, he combined what fresh ingredients he had available at the time, and being a fisherman, shrimp was never in short supply.Thus the Frogmore stew was born.
The Menumaster® Steamer Oven steams vegetables and seafood to perfection without sacrificing time or money. A recent study from the Journal of the Science of Food and Agriculture proved that microwave steaming is the most efficient when it comes to preserving nutrients because of lower cook times and minimal use of water. Since the MSO confines the steam within a 4″ deep, full size pan, clean up is quick and any troublesome water waste hookups are not required. ACP, Inc. Corporate Chef Sandy Gibilisco and ACP, Inc. Food Application Scientist Patty Reyes formulated a fresh and flavorful recipe for a southern shrimp boil that is easily attainable using the MSO.
Southern Shrimp Boil
- 3 bottles of water, 16.9 oz. (479 g) each
- 2 Tbsp. Old Bay Seasoning
- 1 Tbsp. kosher salt
- 2 tsp. ground pepper
- 8 fresh garlic cloves, smashed
- 1 large red onion, cut into 2″ (5 cm) chunks
- 8 fresh thyme sprigs
- 1 lb. (454 g) baby red potatoes, if larger cut into fourths
- 3 ears of fresh corn, cut into 2″ (5 cm) pieces
- 1 lb. (454 g) large shrimp, 21-26 count, peeled with tails on and deveined
- 3 Tbsp. unsalted butter
- Hot sauce – if desired, for serving
- Fresh lemon wedges, for garnish
- Pour water into full size, 4″ deep cambro pan
- Add Old Bay seasoning, salt, pepper, garlic, onions and corn. Before placing corn in the mixture, sprinkle potatoes with additional salt then add them to the other vegetables.
- Stir until ingredients and spices are well mixed.
- Place lid lid on and heat on bottom shelf of MSO for 9 minutes at 100% MW.
- Remove from oven and carefully remove the lid away from you to prevent contact with steam.
- Add butter and stir lightly.
- Place clean, deveined shrimp in a bowl. Add 1 tsp. Old Bay seasoning and ½ tsp. salt. Stir until shrimp is evenly coated.
- Place seasoned shrimp in hot water and vegetable mixture. Be sure to submerge all the shrimp in the hot water.
- Cover cambro pan and place in the MSO oven on the bottom shelf for 1 minute at 100% MW.
- Check the internal temperature of the shrimp to ensure it is at least 150°F (66°C) before serving.
- Presentation: fresh thyme and lemon wedges, sprinkle with Old Bay seasoning.