August 8, 2016
Ask A Chef: Hugh Acheson’s Lowcountry Frogmore Stew
Chef Hugh Acheson of 5 & 10 shares his Lowcountry Frogmore Stew recipe.
Q: On a drive down south, we stopped in Athens, Georgia, at 5&10. I had the Lowcountry Frogmore Stew and I could’ve eaten it all day! I’d love the recipe. — C.K., Kingston, Ont.
A: Ottawa-born chef Hugh Acheson is familiar to most from appearances on Bravo’s Top Chef. In this dish, he elevates a classic low-country seafood boil by simmering down the cooking liquid building layers of flavor into the intense broth. He serves it with a wedge of garlic toast.
Yield: Serves 6
- 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 1⁄2 teaspoon of salt.
- Season the shrimp with a 1⁄2 tsp of salt. Add the shrimp to the 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 tsp of salt.
- Ladle the stew into six bowls and garnish with a slice of grilled bread for sopping up the broth.
Reprinted from A Turn In The South: Southern Flavors Reinvented For Your Kitchen. Copyright by Hugh Acheson. Published by Clarkson Potter/Publishers, an imprint of Penguin House LLC.