South Carolina Frogmore Stew Grill Packets

Introduction

Frogmore Stew, a South Carolina favorite, gets a show-stopping upgrade when grilled on the Arteflame grill. This recipe deconstructs the famous Lowcountry boil into grill foil packets packed with shrimp, smoked sausage, corn on the cob, and potatoes. Instead of boiling, everything gets a golden, smoky sear on the Arteflame flat top griddle, locking in incredible flavor without losing any juices—and with way less cleanup. Perfect for summertime cookouts or weekend gatherings, this easy recipe brings the taste of the South Carolina coast right to your backyard.

Ingredients

• 1 lb large raw shrimp, peeled and deveined
• 12 oz smoked sausage, sliced
• 2 ears of corn, each cut into thirds
• 1 lb small red or gold potatoes, halved
• 1 small red onion, sliced
• 2 tablespoons Old Bay seasoning
• 4 tablespoons unsalted butter (melted)
• Fresh parsley, chopped (for garnish)
• Salt and pepper, to taste
• Heavy-duty foil for making packets

Instructions

Step 1: Light the Arteflame Grill

1. Pour vegetable oil onto three paper napkins and place them in the center of the Arteflame grill.
2. Stack hardwood firewood over the napkins and light the paper.
3. Allow approximately 20 minutes for the fire to create optimal grilling heat on the flat top griddle and 1,000F searing heat on the center grate.

Step 2: Pre-Cook the Potatoes

1. Place halved potatoes skin side down on the center area of the flat top griddle (hot zone), drizzle with melted butter, and sprinkle with salt and pepper.
2. Cook for about 10–12 minutes, turning halfway, until just fork-tender and browned.

Step 3: Pre-Cook the Corn

1. Place corn segments on the griddle flat side down near the hotter inner ring.
2. Drizzle with butter and grill for about 8–10 minutes, turning to ensure all sides get seared and lightly crisped.

Step 4: Assemble the Foil Packets

1. On large sheets of heavy-duty foil, divide the potatoes, corn, sliced sausage, shrimp, and red onions evenly.
2. Drizzle melted butter and sprinkle Old Bay seasoning over each packet.
3. Fold the foil to create sealed packets.

Step 5: Grill the Foil Packets

1. Place foil packets around the medium heat zone of the flat griddle surface, not directly on the center grill grate.
2. Cook for 10–12 minutes, flipping once halfway through, until shrimp turns pink and opaque.

Step 6: Serve and Garnish

1. Carefully open foil packets (watch out for steam).
2. Garnish contents with chopped parsley and a pat of butter.
3. Serve with lemon wedges or your favorite dipping sauce.

Tips

• Cut potatoes into small halves to ensure even and quick cooking on the flat top.
• Place heavier items like potatoes and sausage in contact with the hot center for a richer sear.
• Do not overcook shrimp—they’re done as soon as they turn pink and curl slightly.
• Use butter over oil for a richer, caramelized flavor on the flat top cooktop.
• Remove shrimp when internal temp reaches 120°F; residual heat will bring it to 135°F.

Variations

1. Spicy Cajun Stew: Swap Old Bay for Cajun seasoning and add sliced jalapeños for bold heat.
2. Lemon Garlic Herb: Replace Old Bay with garlic powder, fresh thyme, rosemary, and lemon zest for a fresh herbal profile.
3. Lobster & Shrimp Deluxe: Add chunks of lobster tail meat for an elevated seafood experience.
4. Vegetarian Frogmore: Replace shrimp and sausage with mushrooms, bell peppers, and zucchini, marinated in Old Bay butter.
5. Tex-Mex Style: Use chorizo sausage, cumin, chili powder, and a squeeze of lime for Southwest flair.

Best pairings

• Cold sweet tea or citrusy craft beer
• Grilled garlic bread on the flat top in butter and herbs
• Coleslaw or tangy Carolina mustard slaw
• Watermelon slices or grilled peaches for dessert

Conclusion

This South Carolina-style grilled Frogmore Stew on the Arteflame grill brings all the flavors of a traditional Lowcountry boil without the hassle of pots, water, or overcooking. Searing ingredients directly on the Arteflame's steel cooktop preserves flavor, texture, and juiciness. Whether you're throwing a summer party or craving a coastal classic, this is a must-grill dish that guarantees satisfaction.