Subj : St. Hugh 13
To   : All
From : Dave Drum
Date : Wed May 12 2021 15:14:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hugh Acheson's Frogmore Stew
 Categories: Seafood, Vegetables, Potatoes, Pork, Wine
      Yield: 14 Servings
 
      2 tb Extra virgin olive oil
    1/2 c  Thin sliced leek; white only
      1 c  Chopped fresh tomatoes
    1/4 c  Celery; fine dice
      1 cl Garlic; minced
    1/2 tb Fresh thyme leaves; chopped
      1 c  Dry white wine
      1 c  Tomato juice
      3 c  Fish stock
      9    New potatoes; golf ball size
      3    Ears of corn; shucked,
           - quartered
      1 lb Andouille sausage
  1 1/2 lb Fresh large shrimp; heads
           - off, peeled, tails on
      1 ts Old Bay seasoning
  1 1/2 ts Kosher salt
      1 c  Arugula; lightly chopped
      2 tb Unsalted butter
      1 tb Chopped flat-leaf parsley
      3    Lemon rounds; 1/8" thick
      6 sl (thick) grilled country
           - bread for serving
 
  Place a medium to large pot with a lid over medium heat.
  Once hot, add the olive oil, then the leeks. Sauté until
  just translucent, about 3 minutes, and add the tomatoes,
  celery, garlic, and thyme. Sauté for 3 more minutes and
  add the white wine and reduce by half.
  
  Then add the tomato juice, fish stock, potatoes, corn
  and, sausage. Cook for 5 minutes and add the Old Bay and
  season with a 1/2 teaspoon of salt.
  
  Season the shrimp with a 1/2 teaspoon of salt. Add the
  shrimp to a large pot, cover with a lid and cook for 5
  minutes, until the shrimp are cooked through and turn
  shiny white.
  
  Add the arugula and butter. Stir into the shrimp stew.
  Add the parsley and lemon and season with the remaining
  1/2 teaspoon of salt.
  
  Ladle the stew into four bowls and garnish with a slice
  grilled bread for sopping up the broth.
  
  RECIPE FROM: http://www.bakespace.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "I have a woman's body and a child's emotions" -- Elizabeth Taylor
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