Courtesy of

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Originally made outdoors in summer, these all-American specialties can now be prepared year round in your kitchen, using plump, juicy ears of exceptionally delicious Southern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.


  • 1 bottle (12 ounces) ale or beer*
  • 1 onion, cut in 8 wedges
  • 2 tablespoons ground seafood seasoning blend
  • 4 small thin-skinned potatoes, quartered
  • 4 ears fresh Southern Supersweet Corn, husked and quartered
  • 1/2 small cabbage, quartered
  • 1 pound unpeeled large shrimp

    * Or substitute 1 1/2 cups water


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.

Find this page online at: