The name Frogmore is the namesake of an old fishing community on St. Helena Island, South Carolina. According to legend, a fisherman developed this recipe when he couldn't find fish for stew. He scavenged for leftovers, added what shrimp and crab he did catch. This recipe has become a hallmark recipe of the Low Country.

1/4 cup Old Bay seasoning
3 pounds kielbasa or hot, smoked link sausage,
    cut into 1-1/2 inch slices
2 large onions, peeled and chopped
2 lemons, sliced
Salt and pepper, to taste
16 ears fresh corn, halved
1/2 cup butter
3 pounds unpeeled, large fresh shrimp
Additional Old Bay Seasoning
Commercial cocktail sauce

Put 2 gallons of water into a large stockpot; add sausage, onions, lemons, salt, pepper and Old Bay Seasoning. Bring to a boil; simmer, uncovered, for 45 minutes. Add butter; let melt. Add corn to pot; cook about 10 minutes. Add shrimp; cook 5 minutes, or until shrimp are pink. Drain. Remove with a slotted spoon onto a serving platter or newspaper-lined table.

Serve with additional Old Bay seasoning and cocktail sauce.

Yields 12 servings.