Frogmore Stew
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Frogmore Stew
  Stews  
Last updated 6/12/2012 12:59:23 AM. Recipe ID 22330. Report a problem with this recipe.
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      Title: Frogmore stew
 Categories: Try it
      Yield: 4 Servings
 
MMMMM----------------CHEF DU JOUR MARVIN WOODS #D---------------------

MMMMM-------------------------STOCK BASE------------------------------
      4 qt Water
      2 lb Shrimp shells
      2    Onions, chopped
      4    Stalks celery, chopped
      1    Carrot, chopped
      8 oz Stewed tomatoes
      1    Bay leaf
      1 tb Chili paste (or 1 jalapeno
           With slits in the side)

MMMMM----------------------------STEW---------------------------------
      2 oz Garlic cloves, crushed
      2 oz Shallots, minced
      1    Red pepper, finely diced
      1    Green pepper, finely diced
    1/2 c  Oil
    1/4 bn Kale
    1/4 bn Mustard greens
      2 oz Thyme
      2 oz Sage
      2 oz Rosemary
    1/2 lb Duck sausage
     12    Jumbo shrimp
      2    Tomatoes; skinned, seeded,
           And finely diced
      4    Corn on the cob; preboiled
    1/2 lb Lentils; precooked
    1/3 c  Rice; cooked white
 
  This dish gets its name from the city where it originated - Frogmore,
  South Carolina. The original version of this Low Country seafood stew
  calls only for shellfish stock, shrimp, and corn on the cob (no
  frogs, thank you). My interpretation, a somewhat heartier concoction
  made so with the additions of lentil, rice, peppers, kale, mustard
  greens and duck sausage, is a Cafe Buelah favorite.
  
  Combine all ingredients in a stock pot and bring to a boil. Reduce
  heat and simmer for 30 minutes. Strain and set aside.
  
  Stew: In a large saute pan over moderate heat, sweat garlic, shallots
  and peppers in the oil. Add greens, herbs, and duck sausage. Cook on
  medium flame for 5 minutes. Add shrimp and cook for about 1 1/2
  minutes. Add tomatoes, stock base, and corn on the cob. Cook another
  5 minutes, then add precooked lentils. Cook for 30 seconds. Remove
  pan and set aside. Pour hot stock into 4 large soup bowls. Combine
  rice and stew ingredients, dividing up quantities evenly into each
  bowl.
  
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,




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Recipe ID 22330 (Apr 03, 2005)

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