More Great Recipes: Stew

Hugh Acheson's Frogmore Stew

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Member since 2013

Serves 6 | Prep Time 60 | Cook Time


2 tablespoons extra virgin olive oil

1/2 cup thinly sliced leek, white parts only

1 cup chopped fresh tomatoes

1/4 cup celery, finely diced

1 clove of garlic, minced

1/2 tablespoon fresh thyme leaves, chopped

1 cup dry white wine

1 cup tomato juice

3 cups fish stock (or clam juice in a pinch)

9 new potatoes, golf ball size

3 ears of corn, shucked and cut into quarters

1 pound of andouille sausage

1 1/2 pounds fresh large shrimp, heads off, peeled but with the very end of the tail shell


1 teaspoon Old Bay seasoning

1 1/2 teaspoons kosher salt

1 cup arugula, lightly chopped

2 tablespoons unsalted butter

1 tablespoon chopped flat-leaf parsley

3 lemon rounds, 1/8-inch thick

6 thick slices of grilled country bread for serving

Place a medium to large pot with a lid over medium heat. Once hot, add the olive oil, then the leeks. Sauté until just translucent, about 3 minutes, and add the tomatoes, celery, garlic, and thyme. Sauté for 3 more minutes and add the white wine and reduce by half.

Then add the tomato juice, fish stock, potatoes, corn and, sausage. Cook for 5 minutes and add the Old Bay and season with a 1/2 teaspoon of salt.

Season the shrimp with a 1/2 teaspoon of salt. Add the shrimp to a large pot, cover with a lid and cook for 5 minutes, until the shrimp are cooked through and turn shiny white.

Add the arugula and butter. Stir into the shrimp stew. Add the parsley and lemon and season with the remaining 1/2 teaspoon of salt.

Ladle the stew into four bowls and garnish with a slice grilled bread for sopping up the broth.

Pairs Well With


Prepared by Hugh Acheson at MetroCooking DC 2013.

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