Dated: November 7 2019

Views: 230

Dated: 05/02/2019 - Carmen Lankford

Views: 81


Prep Time:  30 Minutes(Depends on how fast you peel shrimp!)

Cook Time:  45 Minutes Total FROGMORE GRILL

Feeds A Family of 4


2lbs of fresh (peeled and deveined) raw medium or large shrimp

2lbs of baby red or yellow potatoes, washed (or large ones cut into pieces)

1-2 lbs of smoked sausage (cut into 2 inch pieces)

4 or more large ears of fresh sweet yellow corn 

1 large sweet onion

1 stick melted butter

4 Tbsp (+/- ) of Olive Oil

Old Bay Seasoning to taste

Salt to taste

Aluminum Foil(heavy duty works best)

Grilling pan with holes/slots (I use disposable ones)



Preheat grill to 350°

Peel and devein shrimp, add a couple of table spoons of olive oil, salt and Old Bay to taste, toss until all shrimp are coated and leave in refrigerator until time to grill.  You can also add any other seafood you like.  We prefer shrimp.

Wash Potatoes(leave whole if baby size) and slice onion.  Mix the onion and potatoes together with  olive oil ,salt and Old Bay.  Wrap in foil adding about 2 Tbsp of water for steam, place on grill at 350° and cook until fork tender.  While potatoes are cooking,  get corn ready for grill.  When potatoes have been cooking for about 20 minutes, place corn on grill and brush with butter and sprinkle salt and Old Bay on corn.  Also, at this time, add sausage to grill.  You will need to monitor corn and sausage.  Turn corn often and brush with butter in order to cook evenly.  Check potatoes with a fork to see if they are tender.  Once Potatoes, Corn and Sausage are ready, put them in a roast pan on the top rack to keep warm.  Place slotted pan on grill.  When the pan is hot, add shrimp, one even layer.  Brush with butter and careful not to overcook.  When shrimp are done on one side, flip and cook on the other.  About 3 minutes or less per side, depending on size and how temperature of your grill.  When shrimp is done, add to pan. Pour remaining butter on top of everything and serve!    Note( you can cut corn after grilling, but it's easier to grill whole pieces)  If you need to make this feed more people, you can always add more potatoes, sausage and corn.

This dish is typically done as a stew in a large pot which we enjoy, but in the summer time we like it grilled!

Blog author image

Carmen Lankford

I was born in Germany to a military family, my mother coming from the south of Spain and my father from South Carolina. After his service in Vietnam, my father moved us from Murrells Inlet to....

Latest Blog Posts

Surprising Shift Favors Homeowners: Buyers Now Prefer Existing Homes

Surprising Shift Favors Homeowners: Buyers Now Prefer Existing HomesIn April, the National Association of Home Builders (NAHB) posted an article, Home Buyers’ Preferences Shift

Read More

Why This Isn’t Your Typical Summer Housing Market

In real estate, it’s normal to see ebbs and flows in the market. Typically, the summer months are slower-paced than the traditionally busy spring. But this isn’t a typical summer. As the

Read More

Dreaming of a Bigger Home? Why Not Buy It This Year?

Dreaming of a Bigger Home? Why Not Buy It This Year?Are you clamoring for extra rooms or a more functional floorplan in your house? Maybe it’s time to make a move. If you’ll be able to

Read More

An Open Letter to Sellers in this Crazy Market

sharing this from an appraiser I follow as it's what I am telling sellers at this time... I encourage you to follow him too you can do that at then end of the post!Dear Sellers,How are things? I

Read More