Oxendales Market Recipes
https://www.oxendalesmarket.com/Recipes/Detail/5544/
Boiled Shrimp And Fresh Corn Dinner
A delicious dinner, peeling the shrimp and eating the corn with your hands
Yield: 4 portions
Ingredients
| 6 | cups | water | |
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| 1 | bottle | (12 oz.) ale or beer* | |
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| 1 | onion, cut in 8 wedges | ||
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| 2 | tablespoons | ground seafood seasoning blend | |
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| 4 | small thin-skinned potatoes, quartered | ||
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| 4 | ears fresh Supersweet Corn, husked and cut in 2-inch pieces | ||
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| 1/2 | small cabbage, quartered | ||
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| 1 | lb. | large shrimp, unpeeled | |
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Nutrition Facts
Yield: 4 portions
Approximate Nutrient Content per serving:
| Calories: | 389 | |
| Calories From Fat: | 27 | |
| Total Fat: | 3g | |
| Sodium: | 199mg | |
| Total Carbohydrates: | 57g | |
| Protein: | 30g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
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.
* or substitute 1-1/4 cups water
Please note that some ingredients and brands may not be available in every store.
Oxendales Market Recipes
https://www.oxendalesmarket.com/Recipes/Detail/5544/
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