|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 5g||19%|
|Total Sugars 6g|
|Vitamin C 30mg||148%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This meal is always a favorite, for so many reasons—it's fun, easy, a one-pot meal, and certainly an icebreaker—you can't avoid plenty of casual chatter while chewing corn off a cob or peeling shrimp with your already messy hands! And most of all it's delicious!
Some people add other ingredients, such as andouille sausage, artichokes, or even other shellfish.
The dish is similar to the Low Country dish, Frogmore stew.
Gather the ingredients.
Add 4 quarts water to the pot, along with the salt, lemon, onion, and cayenne and bring to a strong boil. Boil for 5 minutes.
Add the potatoes and bring the pot to a simmer. Simmer until fork-tender, about 25 to 30 minutes.
Add corn to the pot, again bring to a simmer and simmer for 5 minutes.
Add shrimp and bring to a boil. By the time the water reaches a boil, the shrimp should be done—opaque rather than translucent. Don't overcook the shrimp.
Drain all ingredients or lift them out of the pot and transfer to a large serving platter, or place them on the center of a newspaper-covered table. The onion and lemon slices may be removed, but I like to keep them in for flavor and color.
May be served with a sauce: cocktail, remoulade, or just melted butter.