Lowcountry boil goes by several other names, like Frogmore stew or Beaufort boil. But no matter what it’s called, it’s a local favorite made of four readily available ingredients: shrimp, sausage, corn and potatoes. Add a sprinkling of seasoning and you’re set. It’s not a dainty dish, but it appears everywhere — at food festivals, church fundraisers, family reunions and black-tie weddings. Often, it is served on newspaper and eaten by hand with cocktail sauce and melted butter for dipping, plus hot sauce for those who crave more heat. This version of a Lowcountry boil makes it a manageable meal on a smaller scale and alters the presentation just a bit.