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Nutrition Facts
Serving Size 1 (199g) Recipe makes 100 servings
Calories 93
Calories from Fat 13		(14%)
Amount Per Serving		%DV
	Total Fat 1.5g	2%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 24mg		8%
Sodium 46mg		1%
Potassium 550mg		15%
Total Carbohydrate 9.5g		3%
	Dietary Fiber 2.0g	8%
	Sugars 3.9g
Protein 10.9g		21%
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Shrimp Festival Fish Stew

Recipe #385952 | 38 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: mightyro_cooking4u
Aug 18, 2009

From the McClellanville Coast Seafood cookbook. "Every first Saturday in May, you can taste this fish stew along with many other local dishes at the Shrimp Festival and Blessing of the Fleet sponsered by Archibald Rutledge Academy."-Mary Scott

SERVES 100 (change servings and units)

Ingredients

1 lb pork butt
4 lbs onions
4 lbs potatoes
10 lbs flounder, fillets
4 gallons tomatoes, crushed
hot sauce, to taste
salt, to taste
pepper, to taste

Directions

1
Fry butts meat. Remove the meat. Saute the onions in the drippings; add chopped potatoes and all remaining ingredients. Add 4 gallon tomato cans of water. Bring to a boil and simmer for about 7 hours. Shut off heat and seal tight overnight.
2
NOTE: Cook time does not include overnight sitting.