Hugh Acheson's Frogmore Stew
  • Servings: 6
  • Preparation Time: 60
  • 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
  • intact
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Ladle the stew into four bowls and garnish with a slice grilled bread for sopping up the broth.
Prepared by Hugh Acheson at MetroCooking DC 2013.