A popular dish of the Lowcountry is called Frogmore Stew. Typically, this is a dish where red potatoes, shrimp, corn on the cob, and kielbasa are all boiled together and served family style. I wanted to take this concept and turn it into something a little different. I decided to make mashed potatoes, cut the corn from the cob, and saute the kielbasa and shrimp together and then serve them all together in a flavor bowl. I loved being able to mix all the flavors together, and the longest part of this recipe is cooking the mashed potatoes. You don’t have to cook the corn on the cob the microwave way, but it saved me another pot to clean! I’m glad I had leftovers of this, I can’t wait to eat more tomorrow night!
-1/2 Polska kielbasa link, cut into slices
-8-9 medium shrimp, peeled and deveined, then cut in half
-1/2 tablespoon EVOO
-2 corn on the cob
-3 Russet potatoes
-2 tablespoons butter
-1/2 cup milk
-1/2 teaspoon Old Bay seasoning
-1/2 teaspoon garlic powder
1. Peel and chunk potatoes, boil for 10-12 minutes. Drain and return to pot and add butter and milk, then mash. With an electric mix, beat until potatoes are smooth and whipped, adding more milk if needed.
2. To cook the corn, wet and wring out two paper towels. Wrap each cob in a wet paper towel and place on a plate. Microwave 5 minutes. Once cooled, cut corn from the cob.
3. In a sauce pan, heat the EVOO over medium heat, then add kielbasa. Saute 5 minutes, then add shrimp pieces, Old Bay, and garlic powder. Saute 6-7 minutes until shrimp are fully cooked.
4. To serve, place mashed potatoes in bowl, top with corn, then kielbasa and shrimp. Serve immediately.
A Seasoned Greeting Original