St. Helena Island, near Hilton Head, used to have a town center called Frogmore, named after an ancestral English country estate. It consisted of four buildings, including the post office; new residents have changed the official name to St. Helena. In the early 20th century, Frogmore was the site of booming caviar and diamondback terrapin businesses. The "stew" is named after the old Sea Island settlement.
From How to Cook Everything: Simple Recipes for Great Food, by Mark Bittman.
This is classic lowcountry creole cooking. Caribbean in origin and now a favorite throughout the South. The secret to any good shrimp dish is to not overcook the shrimp. As with the pea cakes, you can flavor the dish to suit your own palate by your choice of herbs.
Many years ago, I stood on a terraced hillside in the ancient Sicilian town of Ragusa Ibla, looking at the spectacular view. All along the rock walls were trays of tomatoes and tomato paste, spread out to dry in the hot sun. Although sun-dried tomatoes appear to be trendy in America, they are part of a strong Italian tradition of keeping tomatoes in the repertoire of the cuisine when fresh, ripe tomatoes are out of season.