South Carolina Frogmore Stew

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This dish serves 10 people and is so simple to make. Don't let the name scare you; there are no frogs in this stew! I got this receipe from a good friend of mine who has lived in South Carolina for years and she and her son love to make this dish with fresh ingredients. So my thanks to Jessica for letting me use her recipe.
 
What We Need:
6 quarts of water
1 bottle of your favorite beer
3/4 cup old bay seasonings
2 pounds of new red potatoes
2 pounds of hor smoked sausage links, cut into 2 pieces
12 ears corn-husked cleaned and quartered
4 pounds of larfe fresh shrimp unpeeled
Some chopped fresh parsely
 
How to Make It:
Bring water, beer and old bay seasoning to boil in a large stockpot. Add potatoes and cook for 15 minutes. Add the sausage and cook for 5 more minutes under medium heat. Add corn and cook for another 8 minutes.
Stir in the shrimp and cook until they turn pink. It ususally takes about five minutes for them to turn pink. Drain immediately and serve in a large dish.
Place lots of napkins on the table as people might need to use their fingers to dig in. Serve with cocktail sauce for the shrimp and melted butter for the corn and potatoes.
Do not forget to sprinkle the chopped parsley over the dish as your green garnish.
 
A great cocktail to make and bring to the table with this dish is a Blue Hawaiian.

Combine 2 oz pineapple juice, 3/4 oz rum, some blue curacao or blueberry juice, 3/4 oz of creme de coconut or coconut milk, shake and pour over crushed ice. It's a great way to cool off on a hot summer day.
Garnish with pineapple wedges, maraschino cherries, bendy straws, and tiny umbrellas to make your cocktails festive and fun.   
 
Best Regards,
Vicky

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