📝 About This Recipe
Transport your taste buds to the sun-drenched coast of South Carolina with this vibrant, one-pot seafood extravaganza. Traditionally known as Frogmore Stew, this recipe captures the soul of the Low Country, combining succulent shrimp, smoky andouille sausage, sweet corn, and buttery potatoes in a spice-infused broth. By using the Instant Pot, we lock in those deep, coastal flavors in a fraction of the time, making this celebratory feast accessible even on a busy weeknight.
🥗 Ingredients
The Flavor Base
- 4 cups Water
- 12 ounces Light Beer (Lager or Pilsner works best)
- 1/4 cup Old Bay Seasoning (plus extra for dusting)
- 4 cloves Garlic (smashed)
- 1 Lemon (halved)
- 1 large Yellow Onion (quartered)
The Main Boil
- 1 pound Red Bliss Potatoes (small, kept whole or halved if large)
- 12-14 ounces Andouille Sausage (sliced into 1-inch rounds)
- 3 ears Corn on the Cob (shucked and snapped into thirds)
- 1.5 pounds Large Shrimp (raw, deveined, shell-on for best flavor)
Finishing Touches
- 4 tablespoons Unsalted Butter (melted)
- 1/4 cup Fresh Parsley (roughly chopped)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
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1
Place the inner pot into your Instant Pot base and pour in the 4 cups of water and the 12-ounce beer.
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2
Stir in the Old Bay seasoning, smashed garlic cloves, and the quartered onion. Squeeze the juice from the halved lemon into the liquid and toss the rinds right into the pot.
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3
Add the red potatoes to the liquid first, ensuring they are mostly submerged as they take the longest to cook.
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4
Layer the sliced andouille sausage pieces over the potatoes.
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5
Place the corn cob pieces on top of the sausage. Do not add the shrimp yet, as they cook much faster than the vegetables.
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6
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
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7
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 5 minutes.
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8
While the pot is pressurized, prepare a large baking sheet by lining it with parchment paper or newspaper for an authentic feel.
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9
Once the 5-minute cook time is complete, perform a 'Quick Release' by carefully moving the steam valve to the 'Venting' position.
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10
Open the lid and immediately add the raw shrimp on top of the hot ingredients. Do not stir.
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11
Place the lid back on the Instant Pot (keep it off/warm) and let the residual heat steam the shrimp for 2-3 minutes until they are pink and opaque.
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12
Use a slotted spoon to carefully transfer the seafood, sausage, and vegetables to your prepared baking sheet, discarding the cooking liquid and lemon rinds.
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13
Drizzle the melted butter over the pile of food and sprinkle with a bit more Old Bay and the fresh parsley.
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14
Serve immediately while steaming hot with extra lemon wedges on the side.
💡 Chef's Tips
Use shell-on shrimp to prevent them from becoming rubbery and to maximize the 'shrimp juice' flavor in the boil. If you don't like beer, you can substitute it with more water or seafood stock, though the beer adds a traditional yeasty depth. Make sure your potato pieces are uniform in size; if they are very large, cut them into quarters so they soften in the 5-minute window. For an extra kick, add a teaspoon of cayenne pepper or a few dashes of hot sauce to the liquid before cooking. Avoid the 'Natural Release' method, as the carry-over heat will turn your shrimp into erasers and your corn into mush.
🍽️ Serving Suggestions
Serve on a table covered in newspaper for an easy cleanup and a truly authentic coastal experience. Pair with a cold, crisp Lager or a chilled glass of Sweet Tea to balance the spices. Provide small bowls of melted garlic butter and extra Old Bay for dipping. A side of classic coleslaw or toasted sourdough bread is perfect for cutting through the heat and soaking up juices. Finish the meal with a light dessert like key lime pie or lemon sorbet.