Frogmore Stew (Shrimp Boil)

We picked this up as family dish when my grandma was living in Florida. The best part is no plates or silverware! With shrimp prices being a little high right now, it's not a budget meal for us, but a delicious special treat and still much more affordable than eating out. If you have a side burner on your grill, this is a great one to do outside.

Serves 4, $3.25 per serving 


1 T. salt
1 lemon, quartered
2 quarts of boiling water
1 lb. Kielbasa sausage cut into 1 inch pieces - ALDI carries in regular pork or turkey Kielbasa
4-8 baby red or new potatoes, depending on size. If they are very large, cut in half to reduce cooking time
4 corn on the cob, peeled and halved if desired
1 lb. raw, deveined shrimp (I used medium)
Cocktail sauce, spicy mustard, hot sauce, and melted butter for condiments (opt.)


1. Bring a stock pot of water to a boil. Add 1 T. salt and lemon quarters. If you have liquid crab boil or crab boil spice bags, use it - but they don't have them at ALDI, so I am leaving them out of the recipe. Still good without just misses a little of the spice flavor.

2. Boil potatoes for 5 minutes.

3. Add sausage pieces and cook for 10 more minutes.

4. Add corn on the cob and cook for 5 more minutes.

5. Add shrimp and cook for exactly 3 more minutes. 

6. Strain and serve. We like to cover the table in newspaper, set the strainer in the middle, and dive in!


  1. Carolyn suggested doing these as grill/campfire foil packets and they are awesome. A few tweaks to make that work - precook your potatoes in the microwave first, dice into bite size pieces. crack corn in 1/2 cobs and place the corn in frozen. All ingredients into individual foil packets, seal tightly, and cook on campfire or grill for 15 min.


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