I do not enjoy the fruits of the sea. Being from a family with a voracious appetite for seafood, I am an odd duck. My parents hail from coastal northern Florida and had fathers who were avid sports fishermen. A love of seafood has been coded into their DNA. Because I don’t eat seafood, I have always considered myself that Punnett square that possesses both recessive genes. However, I am willing try anything and I think it is paramount to my being able to write about food with authority. More importantly, however, I love to entertain. It is this love that drives me to consider options that my baser self beseeches me to avoid. To that end, I am a great fan of any meal that guests will find immensely impressive.
And what’s more impressive than a bountiful array of steaming fresh seafood? People are wowed by the abundance and feel that you have spared no expense. Contrarily, you, the host, will know that it is much more cost-effective to serve this dinner than your guests suspect. They will be honored by your offering and, yet, they will feel at ease dining at a table covered in newspapers (which I HIGHLY recommend), eating with their hands. Your company will think you went to great lengths to show them your hospitality. But you will know this meal was one of the easiest that you have ever prepared. Trust me.
Despite seafood’s ready availability and the exhaustive amounts of instruction that we, the public, have received from television chefs about the ease of cooking seafood at home, many people still find the task to be daunting. It can be, but it doesn’t have to be. If you can rinse things, pour liquids and shake a bottle of seasoning, you will be able to successfully prepare an incredible seafood dinner to rave reviews.
Amaze your guests with a Frogmore Stew experience. Frogmore Stew is a tradition that hails from coastal South Carolina. It is akin to the other seafood boils found throughout the country but is named after the Frogmore community in St. Helena Island. Sometimes, this dish is called Beaufort Stew, as well. The most important thing to remember in the preparation of Frogmore Stew, or any seafood “boil,” is that creating it is a process more so than a recipe. You will only be limited by your palette and your imagination.
To begin this dinner you will need a large, lidded stock pot. Fill with about a quart of liquid (water, wine, beer or stock) in preparation of steaming your food. At this point, introduce flavorings into the steaming liquid because it will impart those flavors to the cooked food. Aromatic items such as citrus, onions or garlic are delicious additions. Through steaming, each ingredient will retain its own flavor without absorbing the flavors of the other ingredients. This distinction is important to those, like me, who do not want the flavor of the ocean imbued in their corn, potatoes, or sausage. Conversely, if you want the tastes of your ingredients to mingle with one another creating a unified flavor front, then boiling is the preferable method to achieve this effect. The choice is yours. Although I am writing about a steamed meal, you can create a boiled one just as easily.
After your steaming liquid has come to a boil, add ingredients in the order of how much cooking time they need. Obviously, those items that require the most time to be fully cooked should be added to the steamer first while those that need the least amount of cooking should be added towards the end of the cooking process. Staggering the addition of ingredients will ensure that the most delicate seafood will be properly cooked and succulent. Further, make sure to replace the lid on the pot after the addition of each layer. Potatoes and other root vegetables should be the first ones down. Well-scrubbed, small red potatoes work especially well in this dish. After adding them, be sure to generously cover that layer with your seafood seasoning blend of choice.
When the skins of the potatoes begin to fade to a less vibrant color, it is time to put your smoked sausage into the pot. Although it is already fully cooked, its drippings will flavor the steaming liquid without rendering the sausage water-logged. Even if the sausage is spicy, make sure to sprinkle this layer with more of your seasoning. You will add whole or half ears of corn to the pot next and liberally season this layer, as well. Now, all you have left to do is to add your seafood. Again, you will want to add these items with cooking times in mind. Large crustaceans, such as lobster and crabs, should be added first to the pot and topped with seasoning. (To avoid an uprising, place these shellfish in the freezer for at least thirty minutes prior to adding them to the pot. This chilly rest will put them to sleep and make their demise more humane.) Medium and small hard-shelled shellfish should be added about five minutes into the cooking of the larger crustaceans. It is now the time for crayfish, clams, mussels and the like. Just remember to season after the addition and to recover with the lid.
Finally, season the shrimp liberally in a bowl. During the last few minutes of cooking, top the pot with the shrimp and recover with the lid. Begin checking for doneness after three minutes. When your shrimp are done, your dinner is done. To make this meal using the boiling method, simply begin by adding the potatoes to the pot. Layer the other ingredients into the pot in the order specified for steaming, remember to season each layer aggressively. After adding the shrimp, pour liquid into the pot to cover. Bring to a rolling boil and cook until potatoes are easily penetrated with a fork. Make sure to supervise your pot to avoid boil-overs and adjust temperature as needed.  |
| Two dozen #1 crabs and two pounds jumbo shrimp (21-25 count) yielded a generous dinner for eight and enough leftovers for gumbo the next day. |
Pour the contents of the pot in to large serving bowls and present with accompaniments of hot sauce, lemon wedges, and cocktail sauce. Crusty bread and a green salad are welcome sides. Bon appétit!
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