Frogmore Stew II

  • Serves: 12


  • 6 quarts water = 2 quarts
  • 3/4 cup Old Bay Seasoning = 1/4 cup
  • 2 pounds new red potatoes = 1/2 pound
  • 2 pounds hot smoked sausage links, cut into 2 inch pieces = 2 links
  • 12 ears corn – husked, cleaned and quartered = 3 ears
  • 4 pounds large fresh shrimp, unpeeled = 1 pound


  1. Bring water and Old Bay Seasoning to boil in a large stockpot.
  2. Add potatoes and cook for 15 minutes.
  3. Add sausage and cook for 5 minutes more.
  4. Add corn and cook for another 5 minutes.
  5. Stir in the shrimp and cook until shrimp are pink, about 5 minutes.
  6. Drain immediately and serve.

Southern Shrimp Scampi

  • YIELD: 4 servings
  • TIME: 20 minutes

Tex-Mex Shrimp Cocktail

When the summer sun hits, hungry Texans reach for the brighter, lighter flavors of Tex-Mex cuisine. This hearty shrimp cocktail is an explosion of tangy citrus, creamy avocado, savory spices and sweet, Texas-sized Gulf shrimp.


  • Yields: 4–6 Servings
  • Cook time: 6 minutes
  • Prep time: 20 minutes


  • ½ cup ketchup
  • ¼ cup lime juice
  • 1 cup pico de gallo
  • 2 tablespoons Cholula® hot sauce, plus more to taste
  • ¼ cup olive oil
  • 1 avocado, diced (NOT NEEDED)
  • kosher salt and ground black pepper, to taste
  • 2 pounds jumbo Gulf shrimp, peeled, deveined, tails left on
  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh parsley or cilantro leaves
  • metal or wooden skewers (soaked in water for about 30 minutes)


  1. To make the sauce, whisk together the ketchup, lime juice, pico de gallo, hot sauce and olive oil. Gently stir in the avocado, season to taste with salt and pepper, and set aside. Add more hot sauce if desired.
  2. Prepare the grill for direct cooking and preheat to 450°F.
  3. Place shrimp in a large bowl, add the vegetable oil and season with salt and pepper, to taste. Toss well to combine.
  4. Thread seasoned shrimp onto the skewers. Gently place the shrimp skewers on the grill. Cook for 2 to 3 minutes total per side. The shrimp is ready when bright pink and slightly charred.
  5. Serve the shrimp with the Mexican cocktail sauce, garnished with chopped cilantro.