📍 Where this dish comes from: Charleston, South Carolina · Rainbow Row
Discover the history of this region →
Discover the history of this region →
Frogmore stew is a South Carolina Sea Islands tradition — everything cooked together in one big pot of seasoned water, then dumped straight onto a newspaper-covered table. This version swaps out the traditional corn and potatoes for radishes and cauliflower, which pick up the Old Bay-spiced broth just as well.
What You’ll Need
Servings: 6 servings
Calories: 390kcal
Ingredients
- 1 lb smoked sausage cut into chunks
- 8 cups water
- 1/4 cup Old Bay seasoning
- 1 lb radishes halved
- 1 small head cauliflower cut into florets
- 1 1/2 lbs shrimp shell-on
- 4 tbsp butter melted, for serving
- Lemon wedges, for serving
Instructions
- In a large stockpot, bring water and Old Bay seasoning to a boil.
- Add sausage and radishes, boiling 10 minutes.
- Add cauliflower florets and boil 8–10 minutes more, until vegetables are tender.
- Add shrimp and cook 3–4 minutes, just until pink and cooked through.
- Drain and serve family-style with melted butter and lemon wedges.
Nutrition
Serving: 1serving | Calories: 390kcal | Protein: 30g | Fat: 24g | Fiber: 3g
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Health Benefits
- Shrimp provides lean protein and selenium with minimal fat.
- Radishes and cauliflower offer the texture of traditional boil vegetables at a fraction of the carbs.
- A naturally gluten-free, one-pot dish with minimal added fat beyond the butter for dipping.
Pairs Well With
- Pan-Fried Okra, Cornmeal-Style Crust
- Cucumber and Vidalia Onion Salad