Beer-Boiled Shrimp with Fresh Corn
This dinner cannot only warm bellies, but spirits. A little of your favorite ale mixed in to this one pot classic gives the dish a personal touch, and fresh sweet corn gives a sweet summer taste. Water can be used in place of beer.
- 1 bottle (12 ounces) ale or beer*
- 1 onion, cut in 8 wedges
- 2 tablespoons ground seafood seasoning blend
- 4 small thin-skinned (not baking) potatoes, quartered (about 1-1/4 pounds)
- 4 ears Sunshine Sweet corn, husked and cut in 2-inch pieces
- 1/2 small cabbage, cut in 4 wedges
- 1 pound unpeeled large shrimp
In a large saucepot, combine 6 cups water, the ale, onion and seafood seasoning; bring to a boil. Add potatoes; cover and boil until barely tender, about 10 minutes. Stir in corn, cabbage and shrimp; return to a boil; cook until cabbage is tender and shrimp turns pink, about 5 minutes.
Number of servings (yield): 4 portions
Per Portion: 389 calories, 30 g protein, 3 g fat, 57 g carbohydrate, 199 mg sodium
* 12 ounces of water can be substituted