Vivian Howard's Frogmore Steam
Chef, cookbook author and host of the TV series A Chef’s Life, Vivian Howard explains that although her childhood home in North Carolina was only an hour from the coast, her family never really went to the seaside, so she didn’t learn about leisurely seaside cooking, like Low Country boils, until she was in college. But as soon as she introduced her family to the idea of boiling corn, sausage, shrimp and potatoes in a highly seasoned broth and dumping it out on newspaper on the table, they adopted the tradition as their own. “Everybody enjoys the act of eating communally,” she says, so to serve this, put the platter in the middle of the table with a big spoon for serving, and arm all your diners with bowls and plenty of napkins. She says, “Make sure everyone gets some broth and that they know to dip all the components down into it for extra flavor.”
- 2 cups (16 fl. oz./500 ml) lager-style beer or water
- 4 Tbs. Fins & Shells Rub, plus more for dusting
- 1 lb. (500 g) smoked sausage, sliced into 2-inch (5-cm) rounds
- 1 lb. (500 g) new potatoes, halved
- 4 ears of corn, halved
- 1 lb. (500 g) large shrimp
- 3 Tbs. unsalted butter
- 2 Tbs. fresh lemon juice
- 1 tsp. kosher salt
Preheat an oven to 400°F (200°C).
In a large Dutch oven over high heat, stir together the beer and 1 Tbs. of the rub. When the liquid comes to a boil, add the sausage, potatoes and corn to the pot. Cover the pot and transfer to the oven. Cook until the potatoes are just tender, about 40 minutes, depending on the size and age of the potatoes.
Meanwhile, using a sharp paring knife or kitchen shears, cut along each shrimp’s shell above the vein line and remove the vein. Leave the shell and tail intact.
When the potatoes are tender, remove the pot from the oven and add the shrimp. Re-cover the pot and return to the oven for 5 minutes. Remove the pot from the oven and add the remaining 3 Tbs. rub, the butter, lemon juice and salt. Toss to coat all the ingredients. (You want some of the seasoning to drip down into the broth.) Transfer the contents of the pot to a rimmed serving platter, sprinkle everything with a little more of the rub and serve immediately. Serves 4.
Adapted from a recipe by Vivian Howard, Chef/Owner of Chef & the Farmer