Frogmore Stew Recipe

• 2 tablespoons extra-virgin olive oil
• 1/2 cup thinly sliced leeks, white parts only
• 1/4 cup finely diced celery stalks with their leaves (use the tender inner stalks)
• 1 cup coarsely chopped fresh tomatoes
• 2 medium garlic cloves, minced
• 1/2 tablespoon fresh thyme leaves, coarsely chopped
• 1 cup dry white wine
• 1 teaspoon Old Bay Seasoning
• 1 cup tomato juice
• 3 cups fish stock, shrimp stock, or lobster stock (clam juice works in a pinch)
• 9 golf-ball-size new potatoes, cooked in salted water until just tender, then drained
• 3 ears corn, shucked and cut crosswise into 4 pieces
• 1 pound andouille sausage, cut into 1/2-inch slices
• 4 lemon rounds, sliced 1/8 inch thick
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1 1/2 pounds fresh large shrimp, heads off, peeled but with the very end of the tail shell intact
• 1 cup arugula, coarsely chopped
• 1 tablespoon coarsely chopped Italian parsley
• 2 tablespoons unsalted butter (1/4 stick)
• 6 slices grilled or pan-fried country bread rubbed with garlic, for serving

1. Place a large pot over medium-high heat until hot, about 2 minutes.
2. Add the olive oil, leeks, and celery and cook until just translucent, about 3 minutes.
3. Add the tomatoes, garlic, and thyme and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes.
4. Add the white wine and let it reduce by about half.
5. Add the Old Bay, tomato juice, fish stock, potatoes, corn, sausage, lemon, and 1/2 teaspoon of the salt and cook for 5 minutes.
6. Meanwhile, season the shrimp with a 1/2 teaspoon of the salt and set the shrimp aside.
7. Reduce the heat to medium low, add the shrimp, and cover with a tightfitting lid.
8. Cook until the shrimp are cooked through and no longer translucent, about 5 minutes.
9. Add the arugula, parsley, butter, and remaining 1/2 teaspoon of salt and stir to combine.
10. Cook until the butter is melted and the arugula is just wilted, about 1 minute more.
11. Taste and season with additional salt as desired.
12. Ladle the stew into 6 bowls and serve with a slice of grilled bread.

extravirgin olive oil, leeks, celery stalks with, tomatoes, garlic, thyme, white wine, tomato juice, fish stock, potatoes, corn, sausage, lemon rounds, kosher salt, shrimp, arugula, italian parsley, unsalted butter, bread

Taken from www.chowhound.com/recipes/frogmore-stew-30486 (may not work)