Frogmore Stew (Low Country Boil)
  1. Bring water, beer, bay leaves, and 1/4 cup Old Bay seasoning to a rolling boil in a large covered stockpot.
  2. Add potatoes; return to a boil, and cook, uncovered, 10 minutes.
  3. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.
  4. Saute the bell pepper and onion for 5 minutes. Add the garlic and cook 1 minute longer. Set aside.
  5. Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain.
  6. Stir in the sauteed vegetables.
  7. Serve with Old Bay seasoning, cocktail sauce, hot sauce, drawn butter, and lemon wedges.
Recipe Notes

The recipe pictured uses russet potatoes, but I prefer Yukon gold. 

Many low country boil recipes call for whole crabs, crab legs, mussels, or crawfish in addition to the shrimp.