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I feel remiss for forgetting two of the best “beach” music artists. How could I have a 44 song playlist without Otis Redding’s Sitting on the Dock of the Bay & Jeff Buckley’s Everybody Here Wants You (seriously one of the sexiest songs ever written). I was reminded of my omissions last night when I arrived at my friend’s beachside home, where Jeff Buckley was blasting. All cities have traditions, but I have to say South Carolinian's have some pretty fabulous ones. The weather channel called for thunderstorms, so my friends called for Frogmore stew, key lime pie, ice cold beverages, and great dance music. Sitting on the back porch watching a major storm roll in off the ocean wasn’t a bad way to spend the evening…and now the recipes.
FROGMORE STEW
Ingredients
6 quarts water
3/4 cup Old Bay Seasoning TM
2 pounds new red potatoes
2 pounds hot smoked sausage links, cut into 2 inch pieces
12 ears corn - husked, cleaned and quartered
4 pounds large fresh shrimp, unpeeled
2 pounds new red potatoes
2 pounds hot smoked sausage links, cut into 2 inch pieces
12 ears corn - husked, cleaned and quartered
4 pounds large fresh shrimp, unpeeled
Directions
Bring water and Old Bay Seasoning to boil in a large stockpot. Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.
Bring water and Old Bay Seasoning to boil in a large stockpot. Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.
KEY LIME PIE
Ingredients
Crust:
2 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1/2 cup butter, melted
Crust:
2 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1/2 cup butter, melted
Pie:
1 cup heavy whipping cream
1/2 cup sugar
1 (12-ounce) can sweetened condensed milk
3/4 cups key lime juice
1 tablespoon key lime zest
1 pint half-and-half
Fresh lime slices. for garnish
1 cup heavy whipping cream
1/2 cup sugar
1 (12-ounce) can sweetened condensed milk
3/4 cups key lime juice
1 tablespoon key lime zest
1 pint half-and-half
Fresh lime slices. for garnish
Directions
Preheat oven to 350 degrees F.
In a medium bowl, combine cracker crumbs and brown sugar. Stir in melted butter. Press the mixture firmly into bottom and up sides of a 10-inch spring form pan. Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.
In a large bowl, with an electric mixer at medium speed, beat cream until slightly thickened. Gradually add the sugar, beating until soft peaks form. Add condensed milk and beat until stiff peaks form. Beat in lime juice, lime zest, and half-and-half. Once the mixture as reached desired flavor and consistency, gently spread pie filling over cooled crust. Cover and freeze for 4 to 6 hours or until firm. Cut into wedges and garnish with fresh lime slices, serve cold.
Preheat oven to 350 degrees F.
In a medium bowl, combine cracker crumbs and brown sugar. Stir in melted butter. Press the mixture firmly into bottom and up sides of a 10-inch spring form pan. Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.
In a large bowl, with an electric mixer at medium speed, beat cream until slightly thickened. Gradually add the sugar, beating until soft peaks form. Add condensed milk and beat until stiff peaks form. Beat in lime juice, lime zest, and half-and-half. Once the mixture as reached desired flavor and consistency, gently spread pie filling over cooled crust. Cover and freeze for 4 to 6 hours or until firm. Cut into wedges and garnish with fresh lime slices, serve cold.
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