- Yield: 4 Servings
Beer-Boiled Shrimp with Fresh Corn
- Beer - 1 Bottle (12 ounces), or Ale
- Onion - 1 Whole, cut in 8 wedges
- Seafood Seasoning Blend - 2 Tablespoons, ground
- Potatoes - 4 small thin-skinned (not baking), quartered (about 1-1/4 pounds)
- Sunshine Sweet Corn - 4 Ears, husked and cut in 2-inch pieces
- Cabbage - 1/2, cut in 4 small wedges
- Shrimp - 1 Pound, large unpeeled
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.
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.