Boiled Shrimp and Fresh Corn Dinner
Contributed by: NAPSA
Supersweet Corn Partners with Shrimp in a Tasty
One-Pot Dinner (NAPSA) - If there's anything as much fun as a New England lobster boil, it's
a Great Lakes fish boil or a Louisiana crawfish boil. The seafood may vary, but these traditional
one-pot meals just can't be made without fresh corn on the cob.
Originally made outdoors in summer, these all-American specialties can now be prepared
year round in your kitchen, using plump, juicy ears of exceptionally delicious Southern
Supersweet Corn. Easy to enjoy and easy on the cook, the following recipe calls for simmering
potatoes in a quick and hearty broth flavored with seafood seasoning and ale. Once the fresh corn
coblets, shrimp and cabbage go in, dinner will be ready by the time you finish setting the table.
Grown in the American South, Supersweet Corn is in season from October until mid-July,
with production highest in April through June. For peak freshness, husk the ears as soon as
possible and refrigerate in plastic bags. Stored this way, Southern Supersweet Corn will stay
sweet for several days, longer than other varieties.
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
turn pink, about 5 minutes.
Serving Size: Yield: 4 portions
Nutritional Information: Per Portion: 389 calories, 31 g protein, 3 g fat, 57 g carbohydrate, 199 mg sodium.