Low Country Shrimp Boil - Beaufort Stew - Frogmore Stew
Any name you want to call it. This is how we do it in South Carolina

1 Crab Boil Bag
1 1b. of your favorite smoked sausage (cut into links)
4 ears of corn
1 lb shrimp (in their shells)

In a large pot of boiling water add the crab boil bag and the sausage links, let boil maybe 20 minutes add corn bring back to a boil then add your shrimp. When it comes back to a boil take off the stove top, cover pot and let sit for a few minutes (Shrimp should be a lovely color of pink). Drain all of the water off - Dump into a large bowl - serve with plenty of cocktail sauce and butter for the corn. The crab boil bag gives a great flavor to the corn and shrimp.

Sometimes, I will add potatoes when I throw in the sausages, but you have to watch it very carefully, and when the potatoes are 90% done add your corn. (If you do not watch the potatoes carefully they will just make a big mushy mess and not stay whole.

Cocktail sauce:
Ketchup
Fresh ground Horseradish
1 fresh lemon seeded and juiced.
Add ketchup and horseradish in desired amounts (this will depend on how hot you want it) Mix all together and use as a dip for your shrimp.
bon apetit

Jo